Hearty Vegetable Broth (Print version)
Comforting blend of fresh vegetables and herbs simmered for a nourishing, flavorful broth.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 2 medium onions, chopped
03 - 3 cloves garlic, minced
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium leek, sliced (white and light green parts only)
07 - 1 medium parsnip, peeled and chopped
08 - 1 medium potato, peeled and diced
09 - 7 ounces mushrooms, sliced
10 - 1 zucchini, chopped
→ Herbs & Seasonings
11 - 2 bay leaves
12 - 5–6 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 1 small bunch parsley stems (reserve leaves for garnish)
14 - 2 teaspoons salt, or to taste
15 - 1 teaspoon black pepper
→ Liquids
16 - 10 cups water
→ Optional Add-Ins
17 - 1 teaspoon soy sauce or tamari (for deeper flavor)
18 - 1 teaspoon apple cider vinegar or lemon juice (for brightness)
# How to make it:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onions and minced garlic; cook for 3 to 4 minutes until softened.
02 - Add sliced carrots, celery, leek, chopped parsnip, diced potato, and sliced mushrooms. Continue cooking for 5 to 7 minutes, stirring occasionally.
03 - Incorporate chopped zucchini, bay leaves, thyme, parsley stems, salt, and black pepper into the pot and mix well.
04 - Pour in 10 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 35 to 40 minutes.
05 - Take the pot off heat. Remove and discard bay leaves, thyme sprigs, and parsley stems.
06 - Taste and adjust seasoning as needed. Stir in soy sauce or apple cider vinegar/lemon juice if desired.
07 - Strain broth for a clear soup or serve with vegetables included. Garnish with fresh parsley leaves if preferred.
# Expert suggestions:
01 -
- It transforms leftover vegetables into something deeply comforting without any fuss.
- The flavor builds quietly as it simmers, filling your home with the kind of warmth you didn't know you needed.
- You can sip it plain or use it to bring life to anything from grains to stews.
02 -
- If you don't simmer it long enough, the broth tastes thin and one dimensional, patience makes all the difference.
- Roasting the vegetables first adds a caramelized sweetness that turns this into something special, try it when you have time.
- Always taste before serving, broths need more salt than you think once the water evaporates.
03 -
- Save vegetable scraps in a freezer bag and use them to make broth anytime, onion skins and carrot tops add surprising flavor.
- If you want a golden color, leave the onion skins on while it simmers, then strain them out.
- A splash of white wine added with the water gives it a subtle brightness that feels a little fancy.