Learn how to make homemade vegetable broth to create healing recipes and prevent food waste! Sip it on its own or add it to your favorite dish.
- 1 leek (or 1 bunch scallions), chopped in rounds, stems only
- 3 garlic cloves, peeled, tips cut off
- 2 shallots (or 1 large onion), peeled and sliced into quarters
- 2 cups celery, chopped
- 2 large carrots (1 cup), sliced
- Optional: 1 parsnip, sliced
- 5–6 ounces (1 cup) mushrooms, sliced
- 3 sprigs fresh thyme
- Handful of oregano leaves
- 1 bay leaf
- Peppercorns to taste
- 4 quarts water
- 2 teaspoons kosher salt
- Olive oil, if roasting and seasoning
- If roasting the vegetables, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil. (*If not roasting, skip to step 3.)
- Arrange the leek, garlic, onion, carrots, celery, and parsnip on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables, and season them with salt and pepper. Roast the vegetables in the preheated oven, turning every 10 minutes, for 20-30 minutes or until they are tender and browned.
- *If the vegetables are not roasted, skip steps 1 and 2, and sauté the vegetables to release their juices for 5-10 minutes . Or, skip sauteing, and place all of the ingredients in a pot to simmer.
- Combine the roasted vegetables and herbs in a large Dutch oven or stockpot. Pour water over the vegetable mixture, add salt and peppercorns, and bring the ingredients to a boil. Reduce the heat, and simmer for 45 to 50 minutes, stirring the surface occasionally. *taste and adjust seasoning if needed. See notes.
- Strain broth through a sieve into a large bowl.
- Let the broth cool to room temperature. Then, cover and chill.
- Refrigerate the broth in an airtight container for up to 5 days or freeze for up to 3 months.
Note- If your broth tastes too bitter, stir in 1 – 2 Tablespoons of tomato paste. Mix to combine over medium-low heat. Let it simmer for another 5 minutes before straining.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 cup
- Calories: 5
- Sugar: 0
- Sodium: 480
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: broth, vegetable broth, soup, gluten free, dairy free