How to make homemade vegetable broth

Broths are widely used in cooking, especially when it comes to spoon dishes. There are many types and each has a different preparation and ingredients. In the case of vegetables, for example, you can prepare very light and clear broths, where you just boil the vegetables in plenty of water, or others that are darker and with a more intense flavor, like the one we have here, where the vegetables are pre-brown. You can add other vegetables in addition to those on the list and also aromatic herbs or wine for flavoring.

How to use vegetable broth?

The vegetable broth stands out for its great versatility in the kitchen as it can be consumed as it is, as a consommé, or it can be used as an ingredient in many recipes with vegetable broth. Furthermore, unlike other broths or stocks based on ingredients of animal origin, this vegetable broth can be used in all types of recipes regardless of particular preferences and choices, even vegan or vegetarian. In general, any recipe that involves adding water can be helped by adding this tasty vegetable broth.

prescribing information

  • Preparation time: 10 minutes
  • Cooking time: 1 hour
  • total time: 1 hour and 10 minutes
  • portions: 6
  • Category: appetizers
  • type of cuisine: international
  • calories: 46 kcal per 100 g

Vegetable broth ingredients for 6 people

  • 1 stalk of celery
  • 1 leek
  • ½ onion
  • 1 carrot
  • 1 clove of garlic
  • 1 bay leaf
  • black peppercorns
  • extra virgin olive oil
Julia Laich

How to make homemade vegetable broth

Wash the leek, celery and carrot well. Peel the garlic, onion and carrot. Cut all the vegetables into large pieces.

Cut the vegetables into large piecesJulia Laich

Brown the vegetables well over high heat in a large pot with oil. It is preferable not to add the garlic from the beginning, but when the rest of the vegetables are already lightly browned, as it could burn and make the broth bitter.

Brown the vegetables wellJulia Laich

Add two liters of water, a bay leaf and 4 or 5 peppercorns. Scrape the bottom if something gets stuck (there’s the taste!). Cook for an hour over low heat.

Add water, bay leaf and pepperJulia Laich

After this time, drain and store in the refrigerator. It can also be frozen. Season with salt when using it in any preparation.

homemade vegetable brothJulia Laich

Easy prep overview

  1. Wash and clean the vegetables. cut them into large pieces
  2. Brown the vegetables, except the garlic, over high heat in a large pot with the oil. Finally add the garlic
  3. Add two liters of water, a bay leaf and 4 or 5 peppercorns. Cook for an hour over low heat
  4. Filter and refrigerate or freeze