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Vegetable Broth
This is a basic broth recipe for use in other dishes such as soup, risotto, beans, etc. The ingredients can be modified and if you want to use it as a vegetable soup base, you can roast the vegetables until caramelized before making the broth. Roasting will give an extra depth of flavor.
What you need
- 1 large or 2 small carrots, unpeeled and scrubbed
- 1-2 large stalk celery, cleaned
- 1/2 small yellow onion, root end trimmed and any skin with dirt removed
- 3-5 garlic cloves, unpeeled and cut in half
- Broccoli stems or cauliflower cores, cleaned
- 1 small leek or 3 scallion
- 2-4 dried porcini mushrooms
- 2-4 dried tomatoes
- 1 cup parsley leaves/stems
- 1 bay leaf
- a few gratings of turmeric (or 1/4 tsp ground)
- pinch spanish saffron
- 8 cups water
- 1 1/2 tsp kosher salt
How to make it
- Coarsely chop all vegetables and place in stock pot with salt, herbs and spices
- Add water and bring to a boil uncovered
- When it reaches a boil, reduce heat to low and cover - simmer for about an hour - taste for seasoning
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