Vegetable broth
Homemade vegetable broth is good for preparing a range of other recipes, but is also amazing as a basic soup. You will see similar foundations in French mirepoix and Italian brodo vegetale. Compared to meat stock it is lighter and lets other flavors shine.
Ingredients:
- One celery
- Two parsley
- Three carrots
- One leek
- Two onios
- Allspice
- Bay leaf
- Water
Recipe steps:
- Peel the celery and cut it into larger pieces. Clean the parsley and carrots and cut them approximately into thirds.
- Cut the leeks and cut them into larger pieces. We clean and quarter the onions.
- Put all the vegetables in the pot, add the new spices and bay leaf.
- To vegetables add water, the amount of water depends on the chosen pot. All vegetables need to swim.
- We then simmer for at least 2 hours on a low flame. We can let the broth drag overnight to make it stronger.
- From the broth, we select all the vegetables and spices - preferably poured over the colander and canvas.
- We can then serve as soup, or use it in other recipes, or we can even freeze the broth for later use.
Before you start:
- Char the onion: place halved onions with skins on a dry pan until lightly blackened. It adds golden color and gentle aroma.
- Sweat or roast the veg: sauté the vegetables for about 10 minutes before adding water or roast them on a tray for a deeper profile.
- Veg to water: cover vegetables by about 3 to 5 cm. For a stronger broth use more vegetables and less water.
- Cold start: add cold water and heat slowly. Flavors extract more evenly.
- Gentle simmer: keep the heat low. A rolling boil can turn the broth cloudy and harsh.
Spices and herbs:
- Build with allspice, bay leaves and whole black pepper. Parsley stems and a sprig of thyme work well too.
- Add salt at the end. Salt concentrates as the broth reduces.
Technique tips:
- Skim any foam at the beginning.
- Minimal stirring helps keep the broth clear.
- Timing: 2 to 3 hours at a gentle simmer is enough. For an overnight batch use low heat and a heavy pot.
- Straining: pass through a colander then through a fine cloth. Discard the spent vegetables.
Variations and regional ideas:
- Root forward: add a piece of tomato or a dried tomato for a touch of sweetness.
- Mushroom accent: a handful of dried mushrooms or trimmings for an earthier character.
- Light Asian vibe: a slice of ginger, a few scallion greens and one star anise. Balance salt later in the final dish with a little soy sauce if you like.
- Herb infusion: steep a bunch of parsley and lovage at the end for 5 to 10 minutes then remove.
Alternative ingredients and tweaks:
- Use the whole leek. Wash the dark greens well and tie into a bundle.
- Onion skins add color. Skip bitter or dirty scraps.
- Swap celeriac for a little celery greens or celery stalks if needed.
- Avoid potatoes if you want a very clear broth. They increase cloudiness.
Serving and uses:
- As a soup with fine noodles or with fresh diced vegetables briefly simmered in the strained broth.
- As a base for risotto, legumes, sauces and creamy vegetable soups.
- Brighten with a few drops of lemon juice or apple cider vinegar instead of extra salt.
Storage and freezing:
- Refrigerate for 3 to 4 days. Chill quickly and store in a clean container.
- Freeze in small portions in ice cube trays or in 300 to 500 ml bags. Keeps 3 months.
Zero waste tip:
- Collect clean trimmings of carrot, parsley root, leek and onion skins in a freezer bag. When full, turn them into a pot of broth. Avoid bitter brassica leaves and nightshade odds and ends.
