I have declared this homemade vegetable broth my go to broth that is always in my freezer. Just in case I don’t have homemade broth available I also keep a couple of bottles of broth in my pantry. I also freeze my vegetable broth in an ice bucket to use them as ice cubes as I need them. I use it in many of my soups and stews, it adds rich flavours to any dish that require liquid.
I was pretty happy with the vegetable broth I was buying in the shops, it was flavoursome but unfortunately too salty. One day I decided to read the list of ingredients. There were many names I was unable to pronounce and I didn’t like that, along with a huge amount of salt. The combination of salt and additives work pretty well but don’t fool yourself these processed, salty broths are substitutes for the lack of flavours.
Making vegetable broth at home is simple, It’s almost the same as cooking soup. Sautee the vegetables, cover with water and simmer for a while so that all the flavours mix together. You will notice a nice and hearty smell coming out of the saucepan. It needs to simmer for 1 hour but if you use a pressure cooker it’ll be ready in 30′. This recipe suits any vegetable that you have on hand just throw it in and it will add more flavour to this comforting and natural vegetable broth.
What is the secret to get a flavoursome vegetable broth? It’s all down to the ingredients so the better the quality of the ingredients the better the broth. If you grow your own veggies your broth will be amazing. Otherwise try to get fresh vegetables at your local farmer market and it will be delicious. Some nice additions to this recipe are: onions, leek, carrot and parsnip.
I also follow my grandma’s advice to make my vegetable broth as tasty as hers!
*Sautee the vegetables with a drizzle of olive oil before adding the water. It also add a nice brown colour to the broth.
**Keep the saucepan covered at all times.
***If you have a pressure cooker it is perfect for this recipe. It is quicker and it helps to preserve the nutrients of the ingredients more. Even my grandma upgraded to a pressure cooker.
Try out your delicious vegetable broth with this Asparagus Risotto with Mushrooms, it is so creamy that you won’t move until you finish it. If you want to find out more about Shoot the Cook subscribe to receive amazing recipes. Thank you!
- 3 Tbsp olive oil
- 2 (125 g) carrots,chopped
- 1 small leek,(125 g) sliced
- 1/2 yellow onion chopped
- 1 parsnip,chopped
- 1 medium potato, chopped (optional)
- 1 ripe tomato,in chunks
- 1 1/2 l cold water
- 3 springs of thyme
- 4 peppercorns
- 2 tsp of salt
- Heat 2 Tbsp. of olive oil in a pan over a medium heat. Toss in the leek, the onion and the mushroom. Sautee for 5'.
- Stir in the parsnip, potatoes and tomato. Add the salt, peppercorns and thyme, then cover with water. Cook for 20' over a medium heat. After it reduces, cook over a low heat for a further 30'.
- Strain off the stock and wait until it cools down. Freeze it in small portions or keep in a jar refrigerated.