Vegetable Broth Recipe

This homemade veggie broth is easy to make using simple, healthy ingredients!

This recipe is so good that you might swear off using store-bought broth moving forward!

You can choose your favorite vegetables, herbs, and seasoning to add to your broth so it's tailored to your exact needs and preferences.

This broth is also a healthy and low calorie food that can be sipped on or added to other recipes. Vegetable broth calories are notoriously low due to the components of the broth. This broth comes in right around 40 calories per serving.

You can use vegetable broth in soups, sub for water when cooking grains such as quinoa, lentils, or rice, or even just sip on.

If you're looking for recipes to use up your homemade broth, try these soup recipes:

• Vegan Potato Leek Soup
• Spinach White Bean Soup
• Vegan Creamy Tomato Soup
• Vegan Pumpkin Soup

This is also a great idea of how to use up vegetables before they go bad and an easy way to prevent food waste.

Ingredients

I choose to use organic ingredients in my recipes whenever possible. This article talks about the differences between organic and non-organic foods and some benefits.

Carrots: You can use baby carrots or large, full sized carrots. If using baby carrots, measure out 2-3 cups.

Celery: Disassemble to celery and be sure to wash it well to get all of the dirt off. You can use every part of the celery, including the leafy green tops!

Onion: You can use red, yellow, sweet, etc. onion in this recipe, even swap the onion out for leeks instead. It's okay to use any type that you have on hand in your kitchen.

Frozen Vegetable Scraps: In order to get the most out of my produce, I like to save my vegetable scraps in my freezer and add them to the mixture of veggies in my broth.

See below for more details on how I store these veggie scraps.

Olive Oil: I prefer to use extra virgin olive oil, you can use avocado oil in its place.

Herbs: Use your favorite combination of fresh herbs, I prefer to use a combination of thyme, rosemary, and sage. You should also toss in a couple bay leaves for delicious flavor.

Seasoning: This recipe calls for salt and pepper. You can truly tailor the herbs and seasoning to whatever you enjoy most. Sometimes I add crushed red pepper, cumin, or even curry powder if I'm feeling bold.

See the recipe card below for quantities.

Instructions

I always start by washing all of my produce really well to get dirt, bacteria, etc. off as best as I can.

Then you'll want to prep the vegetables. Peel the garlic and onions and discard the peels. I usually roughly chop the vegetables into large pieces so the fit nicely into the pot.

Then add the olive oil, vegetables, herbs, and seasonings into your large stock pot and sauté over medium heat for about 5 minutes.

Add the water to the pot of veggies, cover, and bring to a boil. Once it has reached a boil, reduce the heat to a simmer and continue to cook for about 30 more minutes.

Let the contents of the pot cool slightly before straining the vegetables and herbs out and catching the broth in a container under the strainer.

Return to the pot, add any extra seasoning that you desire, and enjoy!

Using vegetable scraps to make broth

During my day to day cooking I like to save my veggie scraps so that I can use them later to make this homemade broth!

I always wash my vegetables well before prepping, peeling, etc. so they are nice and clean.

Then I save my carrot peels, the ends of my celery, ends of my onions, etc. along with other veggies such as squash, leeks, or whatever I'm cooking with.

I store these in a large freezer-safe bag in my fridge and squeeze out any air before storing them in the freezer for up to 3 months.

Storage

This broth can be saved in an airtight container in the fridge for up to five days.

It can be stored in the freezer in an airtight container for up to three months.

Be sure to try some of my other plant-based recipes next: