Here’s an easy vegetable broth recipe :
1 large onion
roughly chopped 2 carrots
peeled and roughly chopped 2 celery stalks
roughly chopped 4 cloves of garlic
crushed 1 bay leaf 1 teaspoon whole peppercorns
1 handful of fresh parsley
8 cups water
In a large pot, add the chopped onion, carrots, celery, garlic, bay leaf, peppercorns, and parsley.
Pour in the water, ensuring that the vegetables are fully submerged.
Place the pot on the stovetop over medium heat and bring it to a boil.
Once boiling, reduce the heat to low and let the broth simmer uncovered for about 45 minutes to 1 hour. This will allow the flavors to develop.
Occasionally skim off any foam that rises to the surface during simmering.
After simmering, remove the pot from the heat and let the broth cool for a few minutes.
Set a fine-mesh strainer or cheesecloth over a large bowl or pot. Carefully pour the broth through the strainer to separate the liquid from the vegetables and seasonings. Press down on the vegetables with a spoon to extract as much liquid as possible.
Discard the solids (or you can use them for compost).
Allow the vegetable broth to cool completely before transferring it to airtight containers or freezer-safe bags. Label the containers with the date and freeze or refrigerate the broth for later use.
Note: You can customize this basic vegetable broth recipe by adding other vegetable scraps or herbs you have on hand. For example, you can include mushroom stems, leek tops, or thyme sprigs to enhance the flavor. Just remember to strain the broth to remove any solids before storing or using it in recipes.
Enjoy your homemade vegetable broth as a flavorful base for soups, stews, or other dishes !