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Clear Vegetable Broth Recipe

International · Soup · 55 min total

A light, aromatic broth made from fresh vegetables, perfect as a base for soups or enjoyed on its own.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 leek, white and light green parts only, sliced
• 4 cloves garlic, smashed
• 1 bay leaf
• 3 sprigs fresh thyme
• 5 black peppercorns
• 8 cups cold water
• Salt to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and leek; cook, stirring occasionally, until softened but not browned, about 5 minutes.
2. Add garlic, bay leaf, thyme, and peppercorns; cook for 1 minute until fragrant.
3. Pour in cold water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 30 minutes.
4. Remove from heat and let cool slightly. Strain broth through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract as much liquid as possible. Discard solids.
5. Season with salt to taste. Serve hot or use as a base for other recipes.

Tips

• For a deeper flavor, roast the vegetables in a 400°F oven for 20 minutes before adding to the pot.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

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