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Vegetable Broth

I've never had a broth this good. My homemade Vegetable Broth is packed with flavour and nutrition I would have it on its own. Perfect base!

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Good morning everyone! I am sitting here tapping away with hot coffee, warm cats and a fireplace ON. It is winter outside so I figured it might be nice to finally share our veggie stock recipe for all your fall, winter recipes. 

Last week the mister made us a gorgeous Pho bowl and these soups always start with a solid vegetable broth base. I will be sharing the recipe for the Pho too so stay tuned for the next post!!! 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Vegetable Broth

I have never had a broth this good. It is so packed with flavour and nutrition I could straight up have it on its own. Make my Homemade Vegetable Broth for your next soup base!
Print Rate
Servings: 20 cups
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Equipment

  • stove

Ingredients

  • 3 medium onions
  • 2 celery stocks
  • 2 large unpeeled carrots
  • 2 green part of leek
  • 5 green part of green onions
  • 5 cremini mushrooms
  • 1 garlic clove
  • 6 peppercorns
  • 1 piece wakame seaweed
  • 1 piece kombu seaweed
  • handful dried forest mushrooms
  • stems from parsley and/or cilantro
  • 6 or 7 litres of water

Instructions

  • Wash and rough chop the celery, carrots, leek greens, and green onion tops.
  • Cut the cremini mushrooms and unpeeled onions in quarters. If the out layer of the onions are dirty you can take it off but if you leave the skin on then the stock will take on a beautiful brown colour.
  • Peel and crush the garlic.
  • Add everything into the pot and cover with water and bring to a boil.
  • Reduce heat to simmer while partially covered for 2 hours. Keep an eye on your bubbling pot. If the simmer turns to a full boil, adjust down. If the pot stops simmering, increase the heat.
  • Allow the stock to cool before straining out all soggy vegetables. I usually use a slotted spoon to take out most of the veggies and then I pour the liquid through a cheesecloth. The soggy veggies are perfect for a compost heap and the stock is perfect for all sorts of recipes!

Nutrition

Serving: 1cup | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1216IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

One Response

  1. Pingback: White Bean Vegan Cassoulet - Teri-Ann Carty

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