Light Vegetable Broth
A delicate, golden, and aromatic base that elevates any soup, risotto, or grain dish with clean, garden-fresh flavors.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, chopped
- •2 medium carrots, sliced into rounds
- •2 stalks celery, chopped
- •1 leek, white and light green parts only, cleaned and sliced
- •3 cloves garlic, smashed
- •1 teaspoon whole black peppercorns
- •2 sprigs fresh parsley
- •1 sprig fresh thyme
- •1 bay leaf
- •8 cups cold filtered water
- •1/2 teaspoon kosher salt
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat.
- 2
Add the onion, carrots, celery, and leek. Sauté for about 8 to 10 minutes until the vegetables soften and begin to release their aroma, but do not let them brown.
- 3
Add the garlic, peppercorns, parsley, thyme, and bay leaf, stirring for one minute to toast the aromatics.
- 4
Pour in the cold water and bring the mixture to a gentle boil.
- 5
Reduce the heat to low, cover partially, and let the broth simmer gently for 30 minutes.
- 6
Strain the broth through a fine-mesh sieve into a clean bowl or container, pressing gently on the vegetables to extract all the flavor before discarding the solids.
- 7
Season with salt to taste and use immediately or cool for storage.
💡 Chef tips
- Avoid using cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can make the broth bitter and sulfurous when boiled.
- You can freeze this broth in airtight containers or ice cube trays for up to 3 months for easy portioning.
- For a deeper color, you can leave the clean skins on the onions, which adds a beautiful golden hue to the liquid.
✅ How it should turn out
The finished broth should be clear with a light golden hue, smelling faintly of sweet aromatics and herbs, with a clean, savory taste that is not overpowering.