Homemade Vegetable Broth Fresh Herbs (Printable)

A fragrant, nutrient-rich liquid prepared from fresh vegetables and aromatic herbs. Perfect as a base for many dishes.

# What You Need:

→ Vegetables

01 - 2 large carrots, roughly chopped
02 - 2 celery stalks, roughly chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip or turnip, roughly chopped
06 - 4 garlic cloves, smashed
07 - 1 small potato, peeled and diced (optional for extra body)

→ Herbs & Seasonings

08 - 1 small bunch fresh parsley
09 - 5 sprigs fresh thyme
10 - 2 bay leaves
11 - 1 small bunch fresh dill (optional)
12 - 10 whole black peppercorns
13 - 1 teaspoon sea salt (or to taste)
14 - 1 teaspoon whole coriander seeds (optional)
15 - 8 cups cold water

# Steps:

01 - Wash and chop all vegetables as indicated. Gather all fresh herbs and seasonings.
02 - In a large stockpot, combine the prepared vegetables, fresh herbs, black peppercorns, coriander seeds (if using), bay leaves, and sea salt.
03 - Pour 8 cups of cold water into the stockpot. Place over medium-high heat and bring the mixture to a gentle boil.
04 - Reduce the heat to low and allow the broth to simmer uncovered for 1 hour. Skim off any foam that rises to the surface periodically.
05 - Remove the stockpot from the heat and allow the broth to cool for a short period.
06 - Strain the broth through a fine mesh sieve or cheesecloth into a large bowl or another clean pot, discarding all the solid ingredients.
07 - Taste the strained broth and adjust the seasoning with additional salt if necessary.
08 - The broth is ready to use immediately. For storage, cool completely before refrigerating for up to 5 days or freezing for up to 3 months.

# Expert Advice:

01 -
  • You'll be absolutely amazed by how much richer and more vibrant this tastes compared to anything from a carton.
  • Your entire home will smell like the coziest, most inviting kitchen on the block while it simmers away.
02 -
  • Don't skip skimming the foam during the simmer; it really does make a difference for a beautifully clear broth.
  • I discovered that giving your vegetables a quick roast beforehand totally transforms the depth of flavor, adding a warm, complex richness.
03 -
  • Resist the urge to over-simmer this broth; going beyond an hour and a half can sometimes extract bitter notes from the vegetables.
  • Always, always start with cold water; it gradually extracts flavors and nutrients, resulting in a much clearer and more flavorful broth.

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