Homemade Vegetable Broth Herbs (Printable)
Aromatic broth made from fresh vegetables and herbs, rich in flavor and perfect for many dishes.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, chopped
02 - 2 celery stalks, chopped
03 - 1 large onion, quartered
04 - 1 leek (white and light green parts), sliced
05 - 1 medium parsnip, chopped (optional)
06 - 2 cloves garlic, smashed
→ Fresh Herbs
07 - 1 small bunch fresh parsley
08 - 4–5 sprigs fresh thyme
09 - 2 sprigs fresh rosemary
10 - 2 bay leaves
→ Seasonings
11 - 10 whole black peppercorns
12 - 1 ½ teaspoons salt (or to taste)
→ Liquids
13 - 8 cups cold water
# Step-by-step:
01 - Wash and chop carrots, celery, onion, leek, parsnip (if using), and garlic into large chunks.
02 - In a large stockpot, combine the chopped vegetables along with parsley, thyme, rosemary, bay leaves, peppercorns, and salt.
03 - Pour in the cold water, ensuring all ingredients are fully submerged.
04 - Bring to a boil over medium-high heat, then reduce heat to a gentle simmer.
05 - Simmer uncovered for 1 hour, occasionally skimming any foam that rises to the surface.
06 - Remove from heat and strain through a fine-mesh sieve, discarding all solids.
07 - Taste and adjust seasoning if needed. Let cool completely before refrigerating or freezing.
# Expert Advice:
01 -
- It transforms vegetable scraps and aging produce into liquid gold
- The house smells incredible while it bubbles away on the stove
- Having homemade broth on hand makes every soup taste restaurant-quality
02 -
- Never let the broth reach a rolling boil, rapid cooking makes flavors cloudy
- Roasting the vegetables first at 200°C for 25 minutes creates incredible depth
- The broth should taste slightly oversalted while hot, as it will taste less salty when cooled
03 -
- Save vegetable scraps in a freezer bag and make broth when its full
- Adding a piece of kombu seaweed creates natural umami richness