Ingredients:
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves garlic, smashed
- 1 zucchini, chopped (optional)
- 1 bell pepper, chopped (optional)
- 1 handful of fresh parsley
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black peppercorns
- 1 teaspoon dried thyme or oregano
- 8 cups of water
Optional: You can also add other vegetables like leeks, mushrooms, or tomatoes for extra depth of flavor.
Instructions:
- Prepare the vegetables – Wash and chop all the vegetables into medium-sized pieces. No need to peel them if they are organic!
- Sauté for extra flavor – In a large pot, add a drizzle of olive oil and lightly sauté the onion, garlic, carrots, and celery for a few minutes until fragrant.
- Simmer gently – Add the water, herbs, salt, and peppercorns. Bring to a boil, then reduce the heat and let it simmer for at least 45 minutes to 1 hour. The longer it simmers, the richer the flavor.
- Strain the broth – Once done, remove from heat and strain the liquid through a fine mesh sieve or cheesecloth. Press down on the vegetables to extract all the nutrients.
- Store it – Let the broth cool before transferring it to glass jars or airtight containers. It can be refrigerated for up to 5 days or frozen for longer storage.
How to Use Homemade Vegetable Broth:
- As a base for soups and stews
- To cook rice, quinoa, or pasta for extra flavor
- As a warm, nourishing drink during colder days
- For making sauces and gravies
This homemade vegetable broth is a simple way to add nutrition and depth of flavor to your meals—without any chemicals! Give it a try and enjoy the pure taste of natural ingredients.