Name: How to Make FLAVORFUL Vegetable Broth
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 large onions, roughly chopped; 1/2 lb mushrooms; 2 large carrots, cut in chunks; 2 celery stems, some inner leaves are fine, chopped; 1 leek or 1 bunch scallions or a handful of chives, chopped in rounds; 1 head of garlic, cut tips off the head; 1 tomato, quartered; 1/2 apple or pear, sliced; 1 hand full of parsley with stems; 2 bay leaves; 1 tablespoon dried basil; 1 teaspoon peppercorns; 1 tablespoon sea salt; 1 tablespoon dulse flakes (optional); 5 quarts of cold water; See post body for other additions to elevate this.

How to make Vegetable Broth!  A nutritious and deeply flavorful recipe to enhance your soups, risottos, sauces, and more.

How to Make FLAVORFUL Vegetable Broth

onions,

lb mushrooms

carrots,

celery stems, some inner leaves are fine, chopped

leek scallions

garlic,

tomato, quartered

apple

parsley

bay leaves

basil

peppercorns

sea salt

dulse flakes (optional)

water

See post body for other additions to elevate this.

In an 8 quart pot, sauté onions, mushrooms, and celery in a little olive oil for 15 minutes or until lightly carmelized.

Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water.

Bring to a gentle boil.  Turn down to a simmer cover with a with a lid slightly vented for an hour.

Hands down the most flavorful vegetable broth I have ever eaten.  Didn’t have a leek but added a parsnip.  Wonderful recipe!

I was wondering the same thing.  I hate to waste all those veggies.  What did you end up doing with them? I'll probably use them in a stew.

I made this broth tonight and I’m drinking my 2nd cup. It’s so good. Thank you

I made just as the recipe was written and it was delicious! I made it for my friend for her post surgery and she needs to be on a liquid diet. I think she will enjoy it!

I’ve made this several times.  Very tasty and perfect to give you a kick start.  Will continue to make this every chance I get.

This broth is the basis of some very delicious meals and it is easy to make. I usually have enough for two or 3 quart jars so I freeze one and use the others for immediate needs. 
I’ll have to try the suggestions for elevating the flavours in my next batches.

My first introduction to your vegetable recipes. I will try to prepare it for lent. Thank you very much.

You should always saute your vegetables first it brings out the natural sweetness and you'll have a much better stock you can go step further and roast your vegetables in the oven and make a roast vegetable stock caramelize them it's a good recipe

This is a great, simple and easy recipe. I added dried shitake mushrooms bought in bulk at an Asian market. Just a large handful or so. Along with the fresh mushrooms it added that little umami kick we all like.
Thank you for this great recipe, and know that it is infinitely adaptable.

Instead of sautéing the vegetables, could I instead roast them for approximately 15 minutes?

Today was the second time making this broth -- exactly as written, including the dulse flakes (I ordered online). The prep couldn't be easier--it's mostly hands-off-- and it is hands-down THE BEST veg broth I've ever had! I no longer waste money on purchasing veg broths that have funky, off flavors and smells.  This is clean and delicious to sip straight or to use in recipes calling for veg broth.  I make a batch then freeze in quart jars or 1-cup portions for future use.

This is absolutely delicious! I cannot believe how flavorful the broth was, even after only 20 minutes! I added a rhutabaga, turnip, parsnip, fresh cilantro, fresh dill (in addition to parsley).  After sipping on a steaming hot cup of this unstrained (yummy), I strained it, then made your cabbage soup (so so good) and your ayurvedic turmeric soup.  Amazing recipes, thank you,

This broth is just wonderful! Perfect to make on a rainy day and save some for later. Thank you!!
Amy

Much richer and more deliciou and nutritious than most such recipes.  Thanks!

I used this as a base for my roasted garlic miso ramen soup and it had so many brilliant layers!  Thank you for sharing it!

WOW wow wow. SO good. I followed the recipe, without dulse 'cause I didn't have any but otherwise word for word. This is so good. Can't wait to make it again &amp; branch out to variations.

Thank you for this easy and delicious recipe! I have been using it for several months now to keep my supply of stock in the freezer for all your scrumptious soup recipes. I rarely use boxed stock anymore! Great suggestion about only cooking for about an hour. Really keeps the flavor intact without bitterness. I usually just clean out my fridge and put in the end of the week’s veggies. Always add a piece of kombu and a few Japanese yams for extra minerals.

https://content.jwplatform.com/videos/kflQYReY.mp4

Learn the secret to creating the most flavorful vegetable broth- nutritious, flavorful and full of depth- the best foundation for soups, sauces, risottos and more.  Adaptable and easy to make!

How to Make FLAVORFUL Vegetable Broth

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 4

Author : Tonia | Feasting at Home

Ingredients

Instructions

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