Homemade Vegetable Broths
 
Prep time
Cook time
Total time
 
A tale of three broths.
Recipe By:
Cuisine: Cooking Basics
Serves: 12 cups
Ingredients
Vegetable Broth
  • 2 onions, quartered
  • 4 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2 potatoes, quartered (optional)
  • 1 sweet potato, peeled and quartered (optional)
  • 1 turnip, parsnip, celeriac or fennel, quartered (optional)
  • 2 bay leaves
  • 4 stalks parsley
  • 1 stem thyme
  • 6 whole peppercorns
  • 2 whole cloves
  • 12 cups water
Southeast Asian Broth
  • 2 carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 3 scallions
  • 4 shiitake mushrooms, sliced (optional)
  • 2 cloves garlic, smashed
  • 3-inch piece fresh ginger, thinly sliced
  • 1 stalk lemongrass, thinly sliced
  • 3 Kaffir lime leaves
  • 10 whole black peppercorns
  • 4 stalks cilantro
  • 1 tablespoon sea salt
  • 12 cups water
Instructions
Vegetable Broth
  1. Place all of the ingredients in a stock pot, cover with water and bring to a boil. Reduce heat and simmer for 30-45 minutes. Allow to cool slightly and strain out the vegetables.
  2. Roasted Vegetables
  3. Preheat oven to 425F. Place all of the vegetables on a baking sheet and coat lightly with oil and season with salt and pepper. Bake for 45 minutes until golden brown. Place in a stock pot, cover with water and bring to a boil. Reduce heat and simmer for 30 minutes. Allow to cool slightly and strain out the vegetables.
Notes
Freeze broth for up to 6 months.
Recipe by The Gardener Cook at https://www.thegardenercook.com/homemade-vegetable-broths/