Homemade Vegetable Broth Fresh (Printable)

A flavorful broth infused with fresh vegetables and herbs, great for soups, risottos, or sipping.

# 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

# How to Make It:

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

# Expert Suggestions:

01 -
  • Uses up vegetable scraps and wilted herbs so nothing goes to waste
  • Makes your house smell incredible while it simmers away
  • Frees you from store-bought broth with mysterious ingredients and expiration dates
02 -
  • Never boil broth vigorously, it makes it cloudy and bitter from breaking down the vegetables too quickly
  • Straining twice, once through a coarse sieve and again through cheesecloth, gives you the clearest broth
03 -
  • Save vegetable trimmings in a freezer bag throughout the week, adding until you have enough for broth
  • Never salt heavily during cooking, reduce the liquid to concentrate flavor first instead

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