Vegetable Broth Recipe
International · Soup · 70 min total
A rich, flavorful vegetable broth made from kitchen scraps and aromatics, perfect as a base for soups, stews, and sauces.
10
min prep
min prep
60
min cook
min cook
8
servings
servings
25
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 cup mushroom stems or a handful of dried mushrooms
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 8 cups water
- Optional: 1 cup vegetable scraps (peels, ends, etc.)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are softened and lightly browned, about 8 minutes.
- Add mushroom stems, bay leaf, thyme, peppercorns, salt, and vegetable scraps if using. Pour in water and bring to a boil.
- Reduce heat to low and simmer, partially covered, for 45-60 minutes. Do not stir.
- Remove from heat and let cool slightly. Strain broth through a fine-mesh sieve into a large bowl or pot, pressing on solids to extract as much liquid as possible. Discard solids.
- Taste and adjust seasoning if needed. Use immediately or let cool completely before storing in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips
- For a deeper flavor, roast the vegetables in the oven at 400°F for 20 minutes before adding to the pot.
- Avoid using too many strong-flavored vegetables like broccoli or cabbage, as they can overpower the broth.
- Store broth in ice cube trays for easy portioning.
AI estimate may be inaccurate · Terms