Homemade Vegetable Broth Fresh Herbs

My grandmother never measured anything when making broth, and honestly, I still dont either most days. She taught me that broth is about what you have, not what the recipe demands. There's something deeply satisfying about turning vegetable scraps into liquid gold that fills the whole house with comfort.

Last winter, I made triple batches every weekend because my neighbor was recovering from surgery and could only eat soft foods. She still talks about how healing that simple broth felt. Now I always keep containers in the freezer, ready for when someone needs a little extra comfort.

Ingredients

• 2 large carrots: Sweetness foundation that balances everything beautifully
• 2 celery stalks: Essential aromatic base, dont skip it
• 1 large onion: The deep savory backbone of your broth
• 1 leek: Adds subtle sweetness that onions alone cant provide
• 1 parsnip: Secret ingredient for earthy depth, though optional
• 3 garlic cloves: Smash them to release all their oils
• 1 small bunch fresh parsley: Bright, fresh notes that cut through richness
• 2 sprigs fresh thyme: Woodsy aroma that screams homemade
• 2 sprigs fresh rosemary: Just enough piney fragrance
• 2 bay leaves: Classic aromatic that ties everything together
• 8-10 whole black peppercorns: Gentle warmth without overpowering
• 2.5 liters cold water: Cold water extracts flavor more slowly and thoroughly
• 1 teaspoon sea salt: Start light, you can always add more

Instructions

Prep your vegetables:

Rough chopping is perfect here, nothing needs to be pretty since everything gets strained out anyway.

Combine everything in the pot:

Toss in all vegetables, herbs, peppercorns, and bay leaves into your largest stockpot.

Add water and salt:

Pour in the cold water and add the salt, giving everything a gentle stir.

Bring to a gentle boil:

Turn the heat to medium-high and wait for those first bubbles to appear.

Simmer slowly:

Reduce to low and let it bubble gently for 60 minutes, skimming any foam that rises to the top.

Strain carefully:

Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding all the solids.

Season and store:

Taste and add more salt if needed, then cool completely before refrigerating or freezing.

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My daughter used to think broth was boring until she helped me make it from scratch. Now she asks for a mug of it plain, with a little cracked pepper, like its tea. Thats when you know homemade is something special.

Making It Your Own

Ive learned that every batch is different depending on what vegetables are in season. Spring onions make for a lighter broth, while winter root vegetables create something deeper and more robust. Both are beautiful in their own way.

Storage Secrets

Freeze the broth in different sized containers so you always have the right amount for whatever youre making. Ice cube trays are perfect for when you just need a little boost of flavor in a pan sauce.

Worth The Effort

Yes, store-bought is convenient, but once you taste the difference, youll understand why homemade broth is the foundation of great cooking. The depth and clarity you get from scratch simply cant be replicated.

• Save vegetable trimmings in the freezer until you have enough to make broth
• Try adding a splash of white wine for extra complexity
• Label frozen containers with the date so you use the oldest first

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There's nothing quite like opening your freezer and finding containers of homemade broth waiting for you. It's like having a secret ingredient that makes everything taste better.

Common Questions

→ What vegetables are best for homemade broth?

Carrots, celery, onions, leeks, and garlic form the classic foundation. Parsnips add sweetness, while fresh herbs like parsley, thyme, and rosemary provide aromatic depth.

→ How long should I simmer vegetable broth?

Simmer for 60 minutes over low heat. Longer cooking doesn't necessarily improve flavor since vegetables break down more quickly than meat bones.

→ Can I freeze homemade vegetable broth?

Yes, freeze for up to three months in airtight containers or freezer bags. Leave space at the top as liquids expand when frozen.

→ How do I make the broth more flavorful?

Roast vegetables at 200°C for 25 minutes before simmering. You can also add mushrooms or tomato for deeper umami notes.

→ What can I use this broth for?

Use as a base for soups, sauces, risottos, or to cook grains like quinoa and rice. It's also delicious sipped on its own when warmed.

→ Do I need to peel vegetables for broth?

Peeling carrots and parsnips ensures a cleaner flavor, but well-scrubbed vegetable skins can be used if you prefer a more rustic taste.