Homemade Vegetable Broth Fresh Herbs (Printable Version)
Fragrant homemade broth made from fresh vegetables and aromatic herbs. Ideal base for soups and risottos.
# What You Need:
→ Vegetables
01 - 2 large carrots, peeled and sliced
02 - 2 celery stalks, sliced
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip, peeled and chopped
06 - 3 garlic cloves, smashed
→ Herbs & Aromatics
07 - 1 small bunch fresh parsley
08 - 2 sprigs fresh thyme
09 - 2 sprigs fresh rosemary
10 - 2 bay leaves
11 - 8-10 whole black peppercorns
→ Liquids
12 - 10 cups cold water
→ Seasoning
13 - 1 teaspoon sea salt, adjust to taste
# How to Make It:
01 - Wash, peel, and cut all vegetables according to ingredient specifications. Smash garlic cloves to release flavor.
02 - Place all prepared vegetables, fresh herbs, peppercorns, and bay leaves into a large stockpot.
03 - Pour 10 cups of cold water over the vegetable mixture and add sea salt.
04 - Set the pot over medium-high heat and bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer uncovered for 60 minutes. Skim off any foam that rises to the surface occasionally.
06 - Remove from heat. Strain through a fine-mesh sieve or cheesecloth into a large bowl. Discard all solids.
07 - Taste the broth and adjust seasoning if needed. Cool completely before refrigerating or freezing.
# Expert Advice:
01 -
- Its practically free since it uses vegetables you might otherwise toss
- The flavor puts store-bought broth to absolute shame
- Your whole kitchen will smell like a cozy restaurant
02 -
- Never let the broth boil vigorously, it makes the flavor cloudy and harsh
- Roasting the vegetables first creates an incredibly deep, rich flavor
03 -
- Roast vegetables at 200°C for 25 minutes before simmering for incredible depth
- Add mushrooms or a tomato for a darker, more robust flavor profile