Light Vegetable Broth
A clean, vibrant, and aromatic foundation that elevates soups, risottos, and sauces with the pure essence of fresh garden vegetables.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, roughly chopped
- •2 medium carrots, scrubbed and sliced into rounds
- •2 stalks celery, chopped
- •1 leek, white and light green parts only, cleaned and sliced
- •3 cloves garlic, smashed
- •8 cups cold filtered water
- •1 bunch fresh parsley stems
- •2 sprigs fresh thyme
- •1 dried bay leaf
- •1/2 teaspoon whole black peppercorns
- •1 teaspoon sea salt
Instructions
- 1
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- 2
Add the onion, carrots, celery, and leeks, sautéing for about 8-10 minutes until the vegetables are softened and slightly translucent but not browned.
- 3
Stir in the smashed garlic and cook for another minute until fragrant.
- 4
Pour in the cold water and add the parsley stems, thyme, bay leaf, and peppercorns.
- 5
Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- 6
Simmer uncovered for 30 minutes to extract the flavors without clouding the broth.
- 7
Strain the broth through a fine-mesh sieve into a clean bowl, pressing gently on the vegetables to release their juices, then discard the solids.
- 8
Season with salt to taste before using or storing.
💡 Chef tips
- Avoid using cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can make the broth bitter and sulfurous.
- For a deeper color and richer flavor, you can roast the vegetables in the oven at 400°F (200°C) for 20 minutes before simmering.
- The broth can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
✅ How it should turn out
The finished broth should be a clear, golden-hued liquid with a delicate, savory aroma and a clean, refreshing taste that highlights the natural sweetness of the vegetables.