Veggie Broth Recipe {rich & flavourful!}

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!

Hey friends!

Sharing a pretty simple recipe today that could be the base of so many delicious eats.

If you follow Girl Heart Food, you know 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 guys 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 & FRESH HERBS – like garlic, bay leaves, parsley, thyme and rosemary
• FLAVOUR BOOSTERS – like dried mushrooms, tomato paste, fresh chili pepper, black peppercorns, and salt
• WATER

How to Make Vegetable Broth

Full details in recipe card below, but here are the basics –

1. Heat some olive oil in a large pot. Then, add leek, onion, garlic, chili, celery, carrot, parsnip and dried mushrooms. Cook for a little.
2. Stir in tomato paste.
3. Add bay leaves, spinach, parsley, thyme, rosemary, peppercorns, water and salt. Bring to a simmer, reduce heat to a medium-ish simmer and cover with lid ajar.
4. After an hour, carefully remove cover and you have one beautiful sight!
5. 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.
6. Allow to cool slightly and portion broth into jars.

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/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 Long Does Homemade Broth Last?

Store broth in a covered jar in the fridge for 3-5 days or freeze (cooled) broth into freezer safe containers for up to 3 months.

How to Use Veg Broth

• Soups, like this celery root soup, vegetable rice soup or
• Stews (pssst—>I have a stew recipe coming up)
• Gravy and sauces
• As the liquid base for cooking things like rice and quinoa
• In stuffings, like this one from epicurious.
• Honestly, just warm and drink up (like I often do!)

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.

Opt for 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.

This is a reduced salt/low sodium broth. Only one teaspoon of salt was used for the whole batch. If you want to add more, go right ahead!

Tomato paste and dried mushrooms give this veg broth a rich colour. If you omit those, the colour will be less intense/clearer.

When simmering your broth, you don’t want a raging boil, a medium-ish simmer is best.

Hope you love this vegetable broth recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this low sodium vegetable broth will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

Let’s Be Social!
Like Girl Heart Food on Facebook & Follow on Instagram for all the Latest!

Print

5 from 9 votes

Veggie Broth Recipe {rich & flavourful}

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!

Course Condiment

Cuisine American, Canadian

Keyword homemade broth recipe, low sodium broth, vegan broth

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 cups (approximately)

Author Dawn – Girl Heart Food

Ingredients

• 1.5 tbsp olive oil
• 1 leek -sliced (see 'Notes' below)
• 2 yellow onion -cut into quarters (peel, put leave root intact)
• 5 cloves garlic -smashed (leave peels)
• 1 red thai chili pepper -sliced lengthwise, optional
• 4 celery -cut into 1-1.5 inch chunks (plus a few celery leaves, leaves optional)
• 3 carrot -peeled, if necessary, and cut into 1 – 1.5 inch chunks
• 3 parsnip -peeled, if necessary, and cut into 1 – 1.5 inch chunks
• 1 cup dried mushrooms -or 1 ounce or 31 grams (see 'Notes' below)
• 3 tbsp tomato paste -opt for 'unsalted' for less sodium
• 2 bay leaves
• 2 handfuls baby spinach
• 1 small handful fresh parsley
• 6 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 1 – 1.5 tsp black peppercorn
• 10 cups fresh, cold water
• 1 tsp salt -optional (see 'Notes' below)

Instructions

• Add oil to a large pot on medium heat.
• When hot, add leek, onion, garlic, chili pepper, celery, carrot, parsnip, dried mushrooms. Cook 3-5 minutes. Stir in tomato paste and cook 1-2 minutes.
• Stir in remaining ingredients. Bring to a simmer. Reduce heat to a medium simmer, cover ajar and cook 1 hour (up 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. Refrigerate for 3-5 days or freeze cooled broth for up to 3 months.

Notes

• 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 length-wise (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.
• This is a low sodium broth. Only one teaspoon of salt was used for the whole batch. If you want to add more, go right ahead!
• Speaking of salt, this broth recipe will likely be the base of other recipes (like soup, for example). As mentioned, not a lot of salt was added to the broth because you will likely add more salt per whatever recipe you are using.
• Use a large pot. There’s a lot going in here. Ensure that it’s deep enough to hold all the liquid and veg.
• Opt for 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/clearer.
• When simmering your broth, you don’t want a raging boil, a medium-ish simmer is best.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood