Vegetable broth

Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a self made vegetable broth is incomparable. Making this broth is actually simple and it can be easily frozen for several months in your freezer. Use then separate small freezer bags with limited volume. Use this broth for vegetarian dishes, for example for marinated eggplant with toasted sesame.

The art of making vegetable broth

Fresh vegetables hold a tremendously rich flavour and minerals. Steeping a mixture of freshly available vegetables is all we need to do. Take carrot, leaf celery and some of its stalks, fresh or frozen parsley stems, leek, fennel, onion, may be a tomato and a bay leaf. For more umami flavour we add some dried mushrooms. Steep for 1 h and use so much water that the vegetables are almost submersed. Drain, press out and done!

Special equipment

  • strainer
    vegetable broth: ©️ Nel Brouwer-van den Bergh

    vegetable broth

    Course: Staple ingredient
    Cuisine: Global
    Keyword: Broth, broth and soup
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Print Recipe

    Ingredients

    Ingredients to nmake the broth

    • 1 medium brown onion
    • 1 large carrot
    • 1 bunch stalks and leaves celery
    • 1 bunch parsley stems
    • 1/2 green pepper
    • 1 small fennel
    • 1 leek
    • 0.35 oz (10 g) dried mushrooms (eg agaricus blazei, porcini, morel)
    • 1 large tomato (optional)
    • 2 bay leaves
    • 1-2 tsp salt
    • 1/2 tsp ground pepper

    Instructions

    Instruction to make the broth

    • Cut the leeks, and wash
    • Clean the onion and cut up, peel included
    • Wash and then remove the seeds from the green pepper and cut up
    • Clean the other vegetables and cut up
    • Add all the ingredients in a large enough pan, add one tsp of salt and the pepper, the bay leaf and add so much water that the vegetables are almost submersed
    • Bring to a simmer and simmer for almost 1 h. Check the taste and especially add salt if required
    • Thereafter drain through a strainer, press out and let the broth cool and freeze or use it

    Notes

    Method: simmering
    Food allergy & intolerance information: none

Remarks

  1. You may vary the vegetables that you want to use and let it depend a bit on what is available. Make sure there is at the least either onion or leek and also celery (leaves, stalks or celeriac)
  2. You can add cauliflower, fresh thyme and rosemary, even spinach

 

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