How to Make Homemade Vegetable Broth
Makes about 8 cups of broth.
Servings: 8 servings.
- 2 tablespoons olive oil
- 2 leeks , trimmed, coarsely chopped and well-washed
- 5 carrots (about 1 #) scrubbed and coarsely chopped
- 2 large yellow onions , chopped (OK to leave skins on)
- 2 stalks celery , including leaves chopped
- Thick peel of 1 scrubbed organic potato (see note)
- Cloves of one bulb of garlic , skins on, smashed
- 1 whole guajillo chile , optional (see note)
- 2 bay leaves
- ½ bunch flat-leaf parsley , coarsely chopped
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon black peppercorns
- 1 1/2 to 2 teaspoons fine sea salt
- 3 quarts cold water
Heat the oil in a large wide pot over medium-high flame and sauté the leeks, carrots, onions, and celery, stirring frequently, until the vegetables are well browned.
Add the remaining ingredients and the water to the pot. Bring to a boil, lower the heat, and simmer, uncovered for about 45 minutes.
Place a colander over a bowl and strain the broth. Discard the vegetables. (see note)
Line the colander with cheesecloth or a paper towel (or use a fine sieve), and strain a second time.
Store the broth in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Save the potato (covered with water) for another purpose, perhaps a soup made with this broth.
- Mild guajillo chiles add color and unique flavor; one chile in 3 quarts of water contributes no discernable heat. If not using a chile, add another ½ teaspoon black peppercorns.
- Don’t let the broth sit with the “spent” vegetables—they’ve done their job—strain right away.
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Sodium: 105mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6740IU | Vitamin C: 6.9mg | Calcium: 34mg | Iron: 0.7mg