Vegetable Broth

This homemade vegetable broth is super easy to make, made with fresh vegetables, and it's packed with flavor! You can use it to add depth and flavor to almost any savory meal.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Servings servings

Calories 17kcal

Author Sina

Ingredients

4 carrots
1 stalk of leek
1 onion
9 oz celery root (celeriac)
2 stalks of celery
2 cloves of garlic
1/2 bunch parsley
2 fresh bay leaves
1/2 cup salt
2 tablespoons olive oil

Instructions

Roughly chop the vegetables. Place in a food processor.
Process until you've got very small chunks.
Transfer the vegetables to a pot and add the salt and the olive oil. Stir well and cook on medium heat for 20 minutes. Stir every few minutes.
Transfer the paste to a clean glass jar or an airtight container. Store in the fridge for 3 months. Use one teaspoon of the paste for 1 cup of water to make homemade vegetable broth.

Notes

The amount of salt used in this recipe might seem like a lot. But the salt is used as a preservative in this recipe. Combine one teaspoon of the vegetable paste with one cup of water to make homemade vegetable broth. Don't worry, the broth won't taste too salty.
The recipe also works with other vegetables, so use what you have in your fridge. I also like to use zucchini, fennel, and brown mushrooms.
The vegetable paste lasts in the fridge for several months. Just make sure to always use a clean spoon and store it in an airtight container or jar. I like to add it to soups, curries, and even pasta sauces.

Nutrition