Homemade Vegetable Broth
A clean, aromatic vegetable stock that forms a flavorful base for soups, stews and sauces.
Simmer everyday vegetables with herbs and spices to create a versatile, freezer-friendly broth.
• Actualizado 4/30/2025
Tiempo de preparación
10 min
Tiempo de cocción
60 min
Tiempo total
70 min
Porciones
8
Ingredientes
- Garlic - 3 cloves
- Thyme - 2 sprigs
- Celery - 2 stalks
- Water - 2 l
- Parsley - 4 sprigs
- Onion - 2 pieces
- Carrots - 2 pieces
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 2 tbsp
Direcciones
Paso 1
Heat olive oil in a large pot over medium heat.
Paso 2
Add chopped onions, carrots and celery; sauté 5 min until fragrant.
Paso 3
Stir in garlic and cook 1 min.
Paso 4
Add water, parsley, thyme, bay leaves, peppercorns and salt.
Paso 5
Bring to a gentle boil, then reduce heat and simmer uncovered for 45–60 min.
Paso 6
Strain through a fine sieve, pressing vegetables to extract liquid.
Paso 7
Let cool; store up to 5 days in the fridge or freeze for 3 months.
Notas del cocinero
Save vegetable trimmings (mushroom stems, leek tops) in the freezer and add them to future broth batches.
Nutrition Facts (per serving)
25
Calories
0g
Fat
4g
Carbs
1g
Protein