Vegetarian Bouillon de Poulet
Elevate your culinary game with this hearty and aromatic Vegetarian Bouillon de Poulet, a plant-based twist on the classic chicken broth. Bursting with natural flavors from a medley of fresh vegetables like onions, leeks, carrots, and celery, this recipe is enriched with earthy dried mushrooms and a warm hint of turmeric for a nutrient-packed, golden-hued broth. Infused with fresh thyme, parsley stems, and bay leaves, each sip delivers comforting, savory depth. Perfect as a base for soups, stews, or risottos—or enjoyed on its own as a nourishing drink—this recipe is not only vegan and gluten-free but also easily made ahead for meal prep. In just over an hour, you’ll have 10 servings of vibrant, versatile broth, ready to enhance your favorite dishes or stand alone as a wholesome treat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 2 large, sliced (white and light green parts only) leeks
- 2 medium, peeled and chopped carrots
- 3 chopped celery stalks
- 4 crushed garlic cloves
- 2 whole bay leaves
- 4 sprigs fresh thyme
- 5 sprigs parsley stems
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 0.5 cup dried mushrooms
- 12 cups water
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onion, leeks, carrots, and celery. Sauté for about 8-10 minutes or until the vegetables are soft and lightly browned.
Add the crushed garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Stir in the bay leaves, thyme, parsley stems, black peppercorns, sea salt, turmeric, and dried mushrooms.
Pour the water into the stockpot and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let the broth simmer gently for about 45 minutes, allowing the flavors to blend and intensify.
After 45 minutes, remove the pot from the heat. Strain the broth through a fine-mesh sieve or cheesecloth into another large pot or heatproof container to remove solids.
Taste the broth and adjust seasoning with more salt if needed.
Allow the broth to cool before transferring it to storage containers if not using immediately. It can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 38.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 786 mg | 60% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4040 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
