How To Make Homemade Vegetable Broth
This is my ultimate, go-to vegetable broth!
Most likely, I’ll be using this as bases for soups, and also works well for pan sauces, marinades, or grains like quinoa, risotto or pasta, as well. It’s just perfect! This is normally how I will do it, however, sometimes, I will place all the vegetables in the oven at 400 to get roasted, and follow through the same process on the stovetop thereafter. I find that works better if I’m making a miso based soup or ramen, as it gives that depth of flavor, but it’s totally up to you and your preference.
I would also definitely just drink this straight up out of a mug as well!
- 2 onions with the peel, cut in quarters
- 1 whole head garlic cut in half
- 3 carrots roughly chopped
- 3 stalks celery
- 6 cups water
- 1 tablespoon coconut aminos
- 1 tablespoon Worcestershire
- Salt to taste
- In a deep pot, add all your ingredients ,roughly chopped, in with 6 cups of water. Bring to a boil and reduce down to medium low.
- Let the broth reduce by half for about 30-45 minutes.
- Strain your soaked vegetables with either a strainer or spider, discard the vegetables and you have your broth! Adjust with salt if needed. Store in the fridge for up to 3 days, or freeze for up to 2 weeks.
There are SO many different ways to make vegetable broth. You can add tomato paste, herbs like parsley, dill etc, cumin, cardamon and more. I love adding Worcestershire and coconut aminos in this, because it gives it a super deep depth of flavor, similar to a beef broth.
If you want to make it a little more subtle, more-so on the lines of a chicken broth, or light broth, I would remove the soy sauce and Worcestershire.
Keep up with me on Instagram @lindseyeatsla!
Looking for soups and recipes to mix with your homemade vegetable broth? Start below: