Easy Homemade Vegetable Broth

Vegetable broth brings a big smile to the finished dish, especially soups. Easy homemade vegetable broth makes for an extra big smile. If only soups could smile! But they do; you know it when you taste a great soup.

The first time I made the broth (nearly two decades ago), I found the process extremely laborious and wasteful when I had to throw away a big mound of vegetable mash left over after straining the broth. But I could justify the hard work when I had the soup.

Over the years, I have tried making vegetable broth in many different ways, with basic and fancy recipes. This recipe remains my favorite because it is simple and works well in different cuisines. At the most basic level, making vegetable broth means extracting flavors from vegetables, herbs, and spices by simmering (ever so) gently over low heat. Although the quality of the finished broth will largely depend on the freshness of the vegetables, don't hesitate to use all those half-forgotten, sad-looking veggies in your crisper. The flavor of the finished broth, one that brings a smile, is slightly sweet and fragrant and does not overpower the flavor of the end dish.

Dice the vegetables— garlic, onion, leek, celery, mushrooms, carrots, and whatever else you want to put in it. Corn kernels (fresh or frozen), tomatoes, fennel (fresh bulb or dried seeds), and turnips also work well. It’s pretty flexible—remember, sweet and mild. Gather all the herbs and spices—thyme, parsley stems, bay leaf, black peppercorn, crushed red pepper (optional), and dry fennel seeds (if using), in one place.

Avoid using strong-flavored veggies such as broccoli and peppers (any color) as they tend to bring their personality into the end recipe. Imagine eating a butternut squash soup with a hint of broccoli or peppers when you expect to bask in the comfort of the honey-sweet flavor of butternut squash. The caveat is that if you are making a broccoli-heavy (or any other strong-flavored vegetable) recipe, the broccoli-accented broth may work well. I also avoid adding anything leafy. I have tried adding leafy herbs (basil and parsley) and vegetables (spinach), and once served, I made a green-tinted, supposed-to-look yellow, curried lentil soup. This is why herb stems best impart flavor without adding extra (green) color.

Start by sweating the vegetables in half a teaspoon of oil. Begin with onion, garlic, mushrooms, and hearty vegetables like carrots, celery, fennel bulbs, and/or turnips. Then add tomatoes (if using). I usually don't add salt to the broth as I use celery, which is naturally high in salt and imparts slight salty notes. But if you want to add a little salt, it should be fine. However, I recommend not using more than one teaspoon of salt for this recipe.

Add cold water once the vegetables soften, around 7-10 minutes.  Cold water is important. Remember, we are slowly extracting flavors from vegetables. Adding warm/hot water will encourage veggies to cook faster on the outside and lock the flavor in rather than releasing it (out). When the broth starts simmering, around 20 minutes, reduce the heat to medium-low. The best flavor extraction happens when the broth is simmering gently and slowly under the top layer of liquid. Give it another 20-30 minutes to get a flavorful broth.

When the broth is done, filter it through a fine-mesh sieve in another pan to cool it faster. The broth can be a bit cloudy; if your recipe calls for clear broth, use a fine cloth on the sieve to avoid getting the thin brownish-green film that forms on the top.

It may seem like a herculean task to make broth at home; it did to me, initially. However, once I started using the homemade broth, I found it difficult to return to the packaged version, which I still buy when I am super busy. To save time, I sometimes make broth in big batches (double or triple the recipe based on expected usage) and freeze it in 2-4 cups jars/containers. Ensure the broth is completely cooled before funneling it into bottles for refrigerating or freezing. If freezing in glass jars, leave appropriate space between broth level and jar mouth, usually 1-2 inches.  The broth will last in the fridge for three days and in the freezer for a month. It may last longer, but mine is finished well before the month ends. Defrost it overnight in the fridge and use within 1-2 days after defrosting.   After bottling the broth, the vegetable pulp can find a safe home in compost.

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