Vegetable Broth
Vegetable broth is a flavourful liquid that is made by simmering different vegetables, herbs, and spices in water. It is great to use as the base of soups such as Butternut Squash Soup. This is a lovely vegetarian-friendly way to make the base of your homemade soups.
In this blog post, you will learn how to make vegetable broth.
How to Make Vegetable Broth
To make vegetable broth, roughly chop up your carrots, celery, and onion and place them into your pot or Dutch oven. Take the chopped-up vegetables and put them into your pot. Add the spices and herbs. Pour enough water over the top of the vegetables and herbs to completely cover them which is about a quart of water. Place the pot onto the stovetop and bring to a bowl on medium heat. Once the pot has reached a boil, reduce the heat and let the vegetables simmer for about 45 minutes to 1 hour. Once the time is up, remove the vegetable broth from the heat and strain the vegetables out through a sieve. Use the broth immediately or store it for future use.
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. Below are some common dishes that you can use your broth in.
- Soups and Stews
- Cooking Grains
- Sauces
- Braising Vegetables
- Risotto
- Casseroles
- Gravy
- Stir-Fry
- Mashed Potatoes
- Braising Tofu or Seitan
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 the steps below.
To store in the refrigerator, let the broth cool. 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.
For longer storage, this broth can be stored in the freezer. 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.
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 natural sweetness to the broth.
Celery: celery adds a subtle and savoury depth.
Onions: onions add sweetness and a savoury richness.
Garlic Cloves: garlic cloves infuse the broth with a mild, aromatic intensity.
Rosemary: rosemary adds an earthy aroma that then enhances the herbal depth.
Parsley: parsley adds freshness and brightness.
Thyme: thyme contributes an herby flavour to the broth.
Salt: salt enhances the broth and brings 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.