Make your own Simple Vegetable Broth

• 2 tablespoons olive oil 

• 1 onion, quartered 

• 2 carrots, chopped 

• 2 celery stalks, chopped 

• 3 cloves garlic, crushed 

• 1 bay leaf 

• 1 teaspoon dried thyme (or a few sprigs of fresh thyme) 

• 1 teaspoon black peppercorns 

• 8 cups water 

• Salt to taste 

• Optional: Any vegetable scraps (like mushroom stems, potato peels, etc.) 

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until they start to soften. 

1. Add Garlic and Herbs: Stir in the crushed garlic, bay leaf, thyme, and peppercorns. Cook for an additional 1-2 minutes until fragrant. 

1. Add Water: Pour in the water and add any vegetable scraps if you have them. Bring the mixture to a boil. 

1. Simmer: Reduce the heat to low and let the broth simmer uncovered for about 30-45 minutes. The longer you simmer, the more flavorful it will be. 

1. Strain: Once the broth has reached your desired flavor, strain it through a fine mesh sieve or cheesecloth into another pot or bowl. Discard the solids. 

1. Season: Taste the broth and add salt as needed. 

1. Store: Allow the broth to cool, then store it in airtight containers in the fridge for up to a week or freeze for longer storage. 

Tips: 

• Feel free to experiment with different vegetables, like leeks, mushrooms, or herbs, to customize the flavor. 

• Throughout the week, collect vegetable peels, ends and scraps in a container kept in the fridge or freezer for making weekend broth! 

• This broth can be used as a base for soups, stews, or curries. Enjoy!