MONTHLY FLYER
Homemade Vegetable Broth
This simple homemade vegetable broth is a flavorful, nourishing staple that brings depth and freshness to countless meals. Made by simmering onion, carrots, celery, garlic, herbs, and optional vegetable scraps, it’s an easy way to reduce waste while creating a rich, savory base for soups, stews, grains, sauces, and curries. Fresh, customizable, and free from unnecessary additives, homemade broth is a beautiful kitchen essential to keep on hand.
- 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.)
- 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.
- Add Garlic and Herbs: Stir in the crushed garlic, bay leaf, thyme, and peppercorns. Cook for an additional 1-2 minutes until fragrant.
- Add Water: Pour in the water and add any vegetable scraps if you have them. Bring the mixture to a boil.
- 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.
- 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.
- Season: Taste the broth and add salt as needed.
- 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!
