Homemade Vegetable Broth Herbs (Printable Version)

A rich, aromatic broth crafted from fresh vegetables and herbs, ideal for enhancing dishes.

# 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

# Directions:

01 - Wash, peel, and cut all vegetables as specified in ingredients.
02 - Place all vegetables, herbs, peppercorns, and bay leaves in a large stockpot.
03 - Pour cold water over ingredients and add salt.
04 - Heat mixture over medium-high heat until it reaches a gentle boil.
05 - Reduce heat to low and simmer uncovered for 60 minutes, skimming foam occasionally.
06 - Remove from heat and strain through fine-mesh sieve or cheesecloth into large bowl, discarding solids.
07 - Taste and adjust seasoning if needed. Cool completely before refrigerating or freezing.

# Expert Advice:

01 -
  • You will never go back to store-bought broth once you taste how vibrant and fresh homemade can be
  • Its essentially free money if you save vegetable scraps throughout the week
  • The smell that fills your kitchen is reason enough to make it
02 -
  • Never let the broth boil vigorously or it will become cloudy and bitter
  • Roasting the vegetables first at 200°C for 25 minutes transforms this into a deeply flavored golden broth
  • Adding a handful of mushrooms creates an earthy richness that mimics beef broth
03 -
  • Save vegetable trimmings in a freezer bag throughout the week and make broth when it is full
  • Never salt heavily if you plan to reduce the broth later for sauces

Go Back