Homemade vegetable broth

Homemade vegetable broth is easier and faster to make than you might think. In addition to being able to use vegetable cuttings, homemade broth allows us to control the amount of salt and the quality of the ingredients.

Commercial broth is generally very high in sodium and contains undesirable flavor enhancers.

Here is our recipe for homemade vegetable broth. You will discover which vegetables to use, which ones to avoid and our tips on how to control the flavour.

To your pots!

Tips on making homemade vegetable broth

Vegetable scraps can be frozen as you go along, so you can store them.

Homemade vegetable broth is made up of five categories of ingredients.

1. Onions and garlicMust-haves that will act as the base of the infusion, offering a generous flavor profile.
2. Primary VegetablesCarrots and celery should be prioritized. They are familiar tasting vegetables and add a lot of flavor to the broth. Use cuttings, including stems, leaves and peels.
3. Secondary vegetablesThese vegetables complement the taste of the broth. Up to half as many secondary vegetables are used as primary vegetables. For example, use pieces or cuttings of: squash, asparagus, kale, Swiss chard, parsnips, beans, cauliflower and fennel. Avoid using broccoli and Brussels sprouts as they will give the broth a bitter taste.
4. HerbsHerbs: Laurel leaves are a must. Other herbs should be chosen with care. Parsley and cilantro can be added in large bunches, although it is best to choose one of the two. The flavor profile can be completed with a small amount of the following herbs (one choice from) chives, basil, thyme or oregano, marjoram or sage.
5. Flavor enhancerBy adding a teaspoon of miso pastepaste, seaweed, tamari or dried tomatoes, the broth will be even tastier.

Preparation: 5 minutes

Cooking time : 1h10

Servings: 12 cups

Ingredients

1 tablespoon cooking oil (avocado, coconut, olive)

1 yellow onion coarsely chopped

2 cloves of garlic, pressed

3 cups of coarsely chopped primary vegetables (see 2. above)

1 ½ cups of secondary vegetable scraps (see 3. above)

3 bay leaves

1 handful of washed fresh parsley

5 fresh basil leaves

1 teaspoon of miso paste

12 cups of cold water

Salt and pepper to taste

Approach

1. In a large pot, brown the onion and garlic in oil.
2. Add the primary and secondary vegetables and sauté for 5 minutes.
3. Add spices and herbs. Continue cooking for 2 minutes.
4. Add cold water and bring to a boil.
5. Cover the pot, lower the heat to low, and let simmer for 45 minutes, taking care not to stir (so that the vegetables do not break down and thicken the broth).
6. Add miso. Add salt and pepper to taste and continue cooking for another 15 minutes.
7. Turn off the heat and strain the broth through a sieve.
8. Let the broth cool to room temperature before pouring into airtight containers.

Don't have time to make your own vegetable broth? Go to Herbamare® Low Sodium Vegetable Broth from A. Vogel's low sodium vegetable broth! It is organic, gluten-free, non-GMO, and vegan.

Véronique Cousineau; ND, NHN
verosante.com