Vegetable Broth Recipe

Vegetable Broth Recipe

How To Make Vegetable Broth

A good vegetable broth is a must-have for a lot of recipes. This is a quick and simple recipe that utilizes a lot of readily available vegetables.

Preparation: 5 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 10 minutes



  • 2tbspextra virgin olive oil
  • 2medium yellow onions
  • 1medium carrot
  • 2leeks,white and light green parts only
  • 2whole heads garlic
  • 1medium parsnip
  • 1medium turnip
  • 1rib celery
  • 1cupfresh flat leaf parsley
  • 1tspwhole black peppercorns
  • 6sprigfresh thyme
  • 2bay leaves
  • 1large tomato
  • 1sprigrosemary
  • salt



    1. Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned.

    2. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well.

    3. Bring to a boil, then reduce heat to medium-low, cover and simmer for 45 minutes.

    4. Arrange a fine mesh sieve over a large bowl, then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids.

    5. Cool broth quickly by placing the bowl inside a larger bowl filled with ice water.

    6. Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days.

    7. Alternately, freeze the cooled broth for up to 2 months.


    • Calories: 208.65kcal
    • Fat: 7.64g
    • Saturated Fat: 1.13g
    • Monounsaturated Fat: 5.07g
    • Polyunsaturated Fat: 1.01g
    • Carbohydrates: 33.89g
    • Fiber: 7.05g
    • Sugar: 9.07g
    • Protein: 4.92g
    • Sodium: 652.21mg
    • Calcium: 167.18mg
    • Potassium: 739.75mg
    • Iron: 3.97mg
    • Vitamin A: 259.42µg
    • Vitamin C: 63.31mg
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