Vegetable Broth

Recipe PREP 15 min COOK 45 min

Vegetable Broth

PREP 15 min COOK 45 min

Description

Use this vegetable broth for all your soups and stews (just make a batch and freeze it for convenience). Homemade broth is healthier than store-bought, which is often high in sodium. Adjust salt to your taste or skip it entirely. If using it for soup, season as needed. Besides enhancing flavor, homemade broth helps control sodium intake and boosts hydration, making it a great kitchen staple.

Ingredients

Makes about 2 quarts (2 L) Yield

1 Tbsp (15 ml) olive oil
8 carrots, peeled and chopped
6 shallots, peeled and chopped
2 onions, peeled and chopped
1 fennel, chopped
3 celery stalks, chopped
1 Tbsp coarsely ground black pepper
5 sprigs thyme
1 bay leaf
10 cups water

Directions

Step 1

Add the olive oil to a large pot and add the carrots, shallots, onions, fennel, then celery, along with black pepper, thyme, and bay leaf.
Step 2

Cook covered over medium heat for about 10 minutes, stirring occasionally. Cover with the water and simmer, loosely covered, for about 40 minutes. The liquid will be somewhat reduced, to barely cover the vegetables (which will have expanded but aren't disintegrating — you don't want a too-thick murky broth). Strain and reserve the liquid. Use immediately; keep it, covered, in the refrigerator for up to 5 days; or freeze it for up to several months.

About the author

Akhtar Nawab

Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.

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