Vegetable Broth
Vegetable broth is a flavourful liquid made by simmering a variety of vegetables, herbs, and spices in water. Common ingredients include carrots, onions, celery, garlic, and herbs like thyme and parsley. The result is a rich, savoury base that is versatile and can be used in soups, stews, sauces, or as a cooking liquid for grains like rice and quinoa. Unlike meat-based broths, vegetable broth is light and vegetarian-friendly, making it an excellent option for adding depth of flavour to plant-based dishes. It is nutritious, easy to make, and can be customized to suit individual tastes.
In this blog post, you will learn how to make vegetable broth.
What Dishes Can I Use Vegetable Broth In?
Vegetable broth is a versatile ingredient that can be used in a variety of dishes to add depth, flavour, and moisture. Here are some common dishes that you can use your broth in:
- Soups and Stews: Vegetable broth forms the base for many soups, adding flavour without overpowering the vegetables, beans, or grains.
- Cooking Grains: Use your broth instead of water to cook rice, quinoa, or couscous for enhanced flavour.
- Sauces: It serves as a flavourful liquid for sauces and gravies, particularly in vegetarian or vegan dishes.
- Braising Vegetables: Braise vegetables like mushrooms, kale, or Brussels sprouts in vegetable broth for a rich, moist texture.
- Risotto: It is often used as the cooking liquid in risotto, lending flavour without the heaviness of a meat-based broth.
- Casseroles: Vegetable broth can add moisture and flavour when used in casseroles or baked dishes.
- Gravy: Use your broth to create a delicious, light gravy for roasted vegetables or mashed potatoes.
- Stir-Fry: A splash of vegetable broth can be used to deglaze the pan or provide moisture in stir-fry dishes.
- Mashed Potatoes: Substitute vegetable broth for milk or cream for a lighter, vegan version of mashed potatoes.
- Braising Tofu or Seitan: It can be used to braise plant-based proteins like tofu or seitan, infusing them with flavour.
This homemade broth is a great base for both vegetarian and non-vegetarian dishes, offering a flavourful and flexible option in cooking.
How to Store Vegetable Broth
To store your vegetable broth, follow these steps:
- Refrigerator: Once the broth has cooled to room temperature, transfer it into an airtight container or mason jar. It can be kept in the refrigerator for up to 4-5 days.
- Freezer: For longer storage, this broth can be frozen. Pour the cooled broth into freezer-safe containers, ice cube trays, or resealable freezer bags. Be sure to leave some space at the top to allow for expansion as the broth freezes. Your broth can last in the freezer for up to 6 months.
Label your containers with the date, so you know when it was stored. When reheating, ensure it reaches a rolling boil before use.
Health Benefits of Vegetable Broth
Vegetable broth is packed with nutrients and provides several health benefits, including:
- Rich in Vitamins and Minerals: Vegetables like carrots, celery, onions, and garlic contribute essential vitamins such as vitamin A, C, and K, and minerals like potassium, magnesium, and calcium.
- Hydration: Since it is primarily water-based, the broth helps maintain hydration, making it a great choice for soups or as a base for other dishes.
- Low in Calories and Fat: Vegetable broth is naturally low in calories and fat, making it a light and healthy addition to your meals, ideal for weight management.
- Digestive Health: The fibre and antioxidants from the vegetables aid in digestion and can soothe the digestive tract.
- Immune-Boosting: Ingredients like garlic and onions contain compounds that support the immune system, while the broth itself provides warmth and comfort, which can help when you’re feeling under the weather.
- Versatility: Vegetable broth can be used in many dishes as a healthier alternative to richer stocks, which consequently enhances flavour without the added fat or sodium.
Incorporating vegetable broth into your diet can help you boost your nutrient intake while keeping meals light and flavourful.
Benefits of Making Your Own Homemade Broth
Making your own homemade vegetable broth offers several benefits:
- Control Over Ingredients: You can choose fresh, organic vegetables and adjust the seasoning, ensuring no added preservatives, artificial flavours, or excessive sodium, making it healthier.
- Cost-Effective: Homemade broth utilizes vegetable scraps like carrot peels, onion ends, and celery leaves, reducing food waste and saving money.
- Tailored Flavour: You can customize the broth to your taste preferences, adding or omitting herbs and spices based on what you like or the dish you’re preparing.
- Nutrient-Rich: Since you are using whole vegetables and cooking them gently, homemade broth retains more of the vitamins, minerals, and antioxidants that are sometimes lost in commercial broths.
- Eco-Friendly: Making broth at home reduces packaging waste from store-bought options and supports sustainable cooking practices.
Overall, homemade vegetable broth is fresher, healthier, and more flavourful while offering you the chance to make the most of leftover vegetables.
Can I Use Vegetable Scraps to Make Broth?
Yes, you can absolutely use vegetable scraps to make a flavourful homemade vegetable broth! Using scraps is not only economical but also a great way to reduce food waste. Here is a list of common vegetable scraps that work well:
Vegetable Scraps for Broth:
- Onion skins and ends: Add depth and colour.
- Carrot tops and peels: Sweetens and flavours the broth.
- Celery leaves and ends: Provides a fresh, slightly bitter flavour.
- Garlic peels and ends: Adds aroma and richness.
- Herb stems (like parsley, thyme, rosemary): Infuses extra flavour.
- Leek tops: Adds mild onion-like flavour.
- Mushroom stems: Adds umami and richness.
What to Avoid:
- Potato peels: Can make the broth cloudy and starchy.
- Cabbage, broccoli, or cauliflower: May turn bitter or overpowering.
- Beet scraps: Can turn your broth red and alter the taste.
Simply store your vegetable scraps in a freezer bag until you have enough to make a broth. Then slow cook the vegetables in water for the same amount of time as in the recipe below.
Ingredients
Carrots: carrots provide a natural sweetness and depth of flavour, as well as nutrients, contributing to a well-rounded broth.
Celery: celery adds a subtle savoury, earthy flavour and pairs well with carrots and onions, creating the classic “mirepoix” base.
Onions: onions bring sweetness and a savoury richness, helping to form the backbone of the broth’s flavour.
Garlic Cloves: garlic cloves infuse the broth with a mild, aromatic intensity that complements other vegetables.
Rosemary: rosemary adds a piney, earthy aroma that enhances the herbal depth of the broth.
Parsley: parsley brings freshness and brightness, balancing the other flavours.
Thyme: thyme contributes a light, floral herbiness that complements the savoury elements.
Salt: salt enhances and rounds out all the flavours, consequently bringing out the natural tastes of the vegetables.
Tips
- Also, save your vegetable scraps as an economical way to make this dish.
- Label your containers with the date, so you know when it was stored.
- When reheating, ensure it reaches a rolling boil before use.
Vegetable Broth
Ingredients
- 6 medium carrots
- 1 large onion
- 3 celery stalks
- 4 garlic cloves
- 2 tsp. rosemary
- 1 tsp. parsley
- 1 tsp. thyme
- Pinch of salt
Instructions
- Peel the carrots and roughly chop them up.
- Wash the celery and chop the stalks as well.
- Peel the onion and cut it into quarters.
- Peel the garlic and smash the cloves.
- Place all of the vegetables into either a Dutch oven or pot and add the spices and herbs on top of them.
- Fill the Dutch oven with filtered water until the vegetables are covered. About a quart of water.
- Bring the water to a boil on medium heat then reduce the heat and let the vegetables simmer for 45 minutes to an hour. Turn off the heat and strain the vegetables out through a sieve. Use the broth immediately, store in the fridge for 4-5 days or freeze for up to 6 months. If freezing, ensure that the broth has cooled down to room temperature before storing.
Notes
In this blog post, you learned how to make vegetable broth.