Description
A rich, savory homemade vegetable broth made from fresh vegetables and aromatic herbs, perfect as a base for soups, stews, sauces, and more.
Ingredients
2 tbsp olive oil
2 cups sliced onions
1 cup chopped carrots
2 celery stalks, chopped
12 cups filtered water
3 cups vegetable scraps
3 garlic cloves, smashed
2 tbsp sea salt
Fennel fronds (the green leaves from a bulb of fennel)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for about 5 minutes until onions become translucent.
- Cover the pot and reduce heat to medium-low. Let the vegetables cook for about 30 minutes to caramelize the onions and deepen the flavor.
- Add water, vegetable scraps, garlic, and sea salt. Stir to combine, cover, and simmer for 2 hours on low heat.
- After 2 hours, turn off the heat. Add fennel fronds and cover the pot. Let the broth sit overnight or until completely cooled.
- Strain the broth through a fine mesh sieve, pressing vegetables to extract as much liquid as possible.
- Store the broth in airtight containers, such as mason jars.
Notes
- Add thyme, rosemary, or bay leaves for different flavor profiles.
- For a low-sodium version, reduce or omit the sea salt and adjust to taste when using in recipes.
- Roast the vegetables at 400°F for 20-30 minutes before adding them to the pot for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Condiment
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 25 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
