How To Make Vegetable Broth
Learn how to make vegetable broth with this easy recipe. Use our homemade broth to enhance soups, sauces, marinades, and more! We've used this recipe to make delicious soup recipes like French Onion Soup, Roasted Butternut Squash Soup, and Broccoli Soup with Crème Fraîche.
Servings: 4
Equipment
- Strainer or Fine Mesh Strainer or Spider Strainer
Ingredients
- 2 yellow onions quartered with the peel on
- 1 whole head of large garlic halved lengthwise with the skin on
- 3 large carrots roughly chopped
- 3 celery stalks roughly chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon Worcestershire sauce coconut aminos, or soy sauce
- 6 cups of water
Instructions
- In a large stock pot, add your onions, garlic, carrots, celery, salt, pepper, Worcestershire sauce, and water. The Worcestershire sauce, coconut aminos, or soy sauce are optional, but add a deep depth of flavor to the broth!
- Bring this to a boil, then reduce the heat to medium-low to a gentle simmer, uncovered. Let the broth reduce by half for 45 to 50 minutes.
- Strain your vegetables with a strainer, a fine mesh strainer, or a spider tool over a bowl. Discard the vegetables. Adjust the broth with salt and pepper to taste.
- Store in the fridge, covered, for up to 5 days, or transfer to the freezer for up to 1 month.
Nutrition
Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 109mg | Potassium: 272mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7661IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 0.5mg