Homemade Vegetable Broth
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 20 minutes
Ingredients
- 2–3 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 rutabaga or turnip, roughly chopped
- 2 celery stalks, roughly chopped
- 12 sprigs fresh parsley
- 5–7 sprigs fresh thyme
- 2–3 leeks (top green part) or 1 onion, roughly chopped
- 4–5 cloves garlic, keep the peel and smash them lightly
- 1 cinnamon stick
- 1 bay leaf
- 1 serrano chile (optional)
- 8–10 whole cloves (optional)
- 6–8 whole allspice (optional)
- 6–8 whole white peppercorns (optional)
- Sea salt (optional or to taste)
Instructions
Place all the ingredients in a big soup pot. Fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Taste and adjust seasonings and return to a simmer for another 15 minutes. Strain using a fine mesh strainer. You can keep the broth in the fridge for 4 days, but feel free to freeze it in smaller containers, for future use. Bon appétit!
Notes
If you have the time and the energy, you can roast the vegetables (drizzled in olive oil) for about one hour at 400 degrees prior to putting them in the water and boiling. This adds a crazy amount of depth too. This broth is so good, you can drink it!
Keywords: vegetable, broth
Find it online: https://livitygardens.com/homemade-vegetable-broth/