Easy Homemade Vegetable Broth
A no-sodium flavorful broth to bring smile to your soups and more! Vegan, gluten-free, soy-free
Ingredients
- 1 medium onion diced, (1cup)
- 2-3 cloves garlic minced
- 1 leek (only the (white and light green part)
- 2 small carrots diced, (1 cup)
- 1-2 ribs celery diced (1 cup)
- 4 oz cremini mushroom (1cup) (or any other type)
- 5-7 stems parsley (without leaves)
- 2-3 sprigs fresh thyme (1/2 tsp, if using dried)
- 1 bayleaf
- 4-6 black peppercorns cracked
- 1 tsp fennel seeds*
- 1/8 tsp crushed red pepper (optional)
- 1/2 tsp avocado oil
- 10 cups cold water
Instructions
- Heat the oil** on medium heat in a stockpot. Add onions and garlic; sweat*** for 1 minute.
- Add mushrooms, sweat for another minute. Add celery, carrots, and any other vegetable (if using), except tomato. Sweat for 4-6 minutes. Add tomatoes (if using). Add bayleaf, fennel seeds, and peppercorns.
- Add the cold water and bring to a gentle simmer (about 20 minutes). Reduce the heat to medium-low and simmer gently for another 20-30 minutes.
- Remove from heat and filter the broth through a fine-mesh sieve into a broad mouth pan for quick cooling. Once the broth is completely cooled, funnel it into bottles. You can use this now in countless recipes!
Notes
*if using fresh fennel, don't use fennel seeds
**Fat-free variation: Skip sweating the veggies in oil. Add 10 cups of water to the diced vegetables and bring to a gentle simmer. Reduce the heat to medium-low and simmer for another 45 minutes. This version may have a bit raw, pungent taste to it, but not a huge deal as you would not be able to detect it in the end dish.
***Sweating is a cooking technique where vegetables are cooked over medium heat in a little bit of oil without browning. When vegetables are soft around the edges and begin to show beads of sweat, move onto the next step.
Nutrition
Serving: 57gCalories: 26kcalCarbohydrates: 5gFat: 0.4gSodium: 21mgSugar: 2g
Did You Make This Recipe?Share your delicious creation on Instagram and tag #trafficlightcook!