Forget store-bought; the best vegetable broth is homemade! This homemade veggie broth is infused with tons of savoury & rich veggie flavour. It adds so much oomph to all your homemade soups, stews, sauces and more!
Sharing a pretty simple recipe today that could be the base of so many delicious eats.
I use vegetable broth on the regular, so I figured ‘why not make my own?’
I’ve been wanting to sharing this broth recipe with you all forever!
This homemade veg broth, gets rich colour and flavour from tomato paste and (one of my fave ingredients for broth) dried mushrooms.
It’s seriously good … like drink a hot-cup-of-it good after coming in from a cold day. So relishing!
Veggie Broth Ingredients
- Oil, to get things going
- Veggies, like leek, onion, celery, carrot, parsnip and baby spinach
- Aromatics and fresh herbs, like garlic, bay leaves, parsley, thyme and rosemary
- Flavour boosters, like dried mushrooms, tomato paste, fresh chili pepper and black peppercorns
How to Make Vegetable Broth
Full details on how to make this vegetable broth are in the recipe card below, but here are the basics:
- Heat some olive oil in a large pot. Then, add leek, onion, garlic, chili, celery, carrot, parsnip and dried mushrooms. Cook for a little.
- Stir in tomato paste.
- Add bay leaves, spinach, parsley, thyme, rosemary, peppercorns and water. Bring to a simmer, reduce heat to a medium-ish simmer and cover with lid ajar.
- After an hour, carefully remove cover and you have one beautiful sight!
- Strain veggies through a fine mesh sieve, pressing down to get every last bit of goodness. I like to strain the broth twice to ensure everything is removed.
- Allow to cool slightly and portion broth into jars. There ya have it, yummy no salt added vegetable broth!
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What’s the Difference Between Stock and Broth?
Stock and broth are very often used interchangeably.
However, there are some differences.
Stock is typically made from bones and has a more neutral flavour than broth. Because of the release of collagen/fat and longer cook time, stock has a thicker consistency than broth.
Broth, on the other hand, is usually made from veggies and/or meat and herbs. It’s seasoned and its consistency is typically thinner than stock (because of a shorter cook time).
When it comes to a veggie based broth or stock, people often use ‘vegetable broth’ and ‘vegetable stock’ reciprocally (and, of course, there are no bones in veggie broth).
To Peel or Not to Peel
Peeling the veggies is a matter of personal preference and how fresh those veggies are.
You can scrub them clean and not peel, should you wish.
For me, I often prefer to peel.
Can I Make Broth from Veggie Scraps?
Absolutely! If you’ve saved veggie scraps (peels and the like from things like carrot and parsnip), use those too. Just ensure they’re clean and free from any odd/spoiled bits (don’t use those).
How to Use Veg Broth
- Soups, like this celery root soup, vegetable rice soup
- Stews, like this veggie stew
- Gravy and sauces
- As the liquid base for cooking things like rice and quinoa
- In stuffing
- Honestly, just heat a portion of this delicious vegetable broth and drink up (like I often do!)
More Tips & Variations
Use a large pot. There’s a lot going in here. Ensure that it’s deep enough to hold all the liquid and veg.
Use organic veggies where you can.
Don’t worry if you don’t have the exact quantity of certain veggies. If you only have 2 carrots, for example, don’t sweat it!
Sub kale for the baby spinach, if you like.
A chili pepper was used and a bunch of black peppercorns. The broth does have a little spice. If you want to omit (or reduce), feel free to do so.
Tomato paste and dried mushrooms give this veg broth a rich colour. If you omit those, the colour will be less intense or clearer.
When simmering your broth, you don’t want a raging boil, a medium-low to medium simmer is best.
Hope you love this vegetable broth recipe as much as we do!
If you make this homemade vegetable broth recipe, be sure to leave a comment below. Love to hear how you enjoyed!
Veggie Broth Recipe (rich and flavourful!)
- 1.5 tablespoons olive oil
- 1 leek , sliced (see 'Notes' below)
- 2 yellow onion , cut into quarters (peel, but leave root intact)
- 5 cloves garlic , smashed (leave peels)
- 1 red thai chili pepper , sliced lengthwise (optional)
- 4 celery , cut into 1 to 1.5 inch chunks (plus a few celery leaves, leaves optional)
- 3 carrot , peeled, if necessary, and cut into 1 to 1.5 inch chunks
- 3 parsnip , peeled, if necessary, and cut into 1 to 1.5 inch chunks
- 1 cup dried mushrooms (about 1 ounce or 31 grams. See 'Recipe Notes' below)
- 3 tablespoons tomato paste (I like to use 'no salt added' tomato paste)
- 2 bay leaves
- 2 handfuls baby spinach
- 1 small handful fresh parsley
- 6 sprigs fresh thyme
- 2 to 3 sprigs fresh rosemary
- 1 to 1.5 teaspoons black peppercorn
- 10 cups fresh, cold water
- Heat oil in a large pot over medium heat.
- Add leek, onion, garlic, chili pepper, celery, carrot, parsnip, dried mushrooms. Cook 3 to 5 minutes. Stir in tomato paste and cook 1 to 2 minutes.
- Stir in remaining ingredients. Bring to a simmer. Reduce heat to a medium simmer, cover ajar and cook 1 hour (up to 1.5 hours for a more intense flavour).
- Strain with a sieve (pressing down on the veggies with a spoon to extract all that goodness) and allow to cool slightly before portioning into jars. Properly store and refrigerate leftovers and use within 3 to 5 days or freeze for up to 6 months. Enjoy!Recipe yields about 8 cups. Quantity could vary, depending on how long your simmer your broth and the simmer level.Note: No salt was added to this recipe. The broth recipe will likely be the base of other recipes (like soup, for example) where you will be adding salt. Having said that, you can add salt to taste should you wish.
- Leeks can be quite dirty (as they grow in the soil). They have have dirt trapped between their layers. Having said that, ensure they are sliced in half lengthwise (discard root end), cut into half moons and rinsed well before using.
- I always give dried mushrooms a little rinse before using in the event there is any debris on them.
- Use a large pot. There’s a lot going in here. Ensure that it’s deep enough to hold all the liquid and veg.
- Use organic veggies where you can.
- Don’t worry if you don’t have the exact quantity of certain veggies. If you only have 2 carrots, for example, don’t sweat it!
- Sub kale for the baby spinach, if you like.
- A Thai chili pepper was used and a bunch of black peppercorns. The broth does have a little spice. If you want to omit (or reduce), feel free to do so.
- Tomato paste and dried mushrooms gives this veg broth a rich colour. If you omit those, the colour will be less intense or clearer.
- When simmering your broth, you don’t want a raging boil, a medium-low to medium simmer is best.
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.