Homemade Vegetable Broth

Print Recipe
Course Pantry
Cuisine American
Calories 864 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 4 large onions peeled and coarsely chopped
  • 4 celery ribs (including leaves) coarsely chopped, about 1/2 cup
  • salt
  • 2 bulbs garlic peeled and chopped
  • 4 quarts water
  • 3 pounds broccoli stalks or florets, cauliflower, and/or turnips, chopped (turnips peeled)
  • 1/4 cup fresh herbs such as basil, parsley, or thyme
  • 4 bay leaves
  • 1 tablespoon black peppercorns

Instructions
 

  • Heat the oil in a large stock pot (at least 8 quarts) over medium-high heat until shimmering.
  • Add onions, carrots, celery, and 1 tsp. salt. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
  • Stir in garlic until fragrant, about 30 seconds. Add water, broccoli, cauliflower, turnips, basil, bay leaves, and peppercorns. Bring to a gentle simmer and cook uncovered for 1 hour, stirring occasionally.
  • Strain the solids from the broth in batches using a fine-mesh sieve. Stir in 2 tsp. salt or season to taste.
  • Proceed with a recipe or cool completely and refrigerate for up to 3 days. The broth can be frozen for 1 month. Thaw before reheating.

Nutrition

Calories: 864kcalCarbohydrates: 155gProtein: 47gFat: 20gSaturated Fat: 3gSodium: 686mgPotassium: 5444mgFiber: 49gSugar: 49gVitamin A: 9905IUVitamin C: 1279mgCalcium: 970mgIron: 13mg
Keyword vegetables
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