Light Vegetable Broth
A clean, golden, and aromatic vegetable broth that serves as the perfect foundation for soups, risottos, or delicate sauces.
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 water
- •1 small bunch fresh parsley
- •2 sprigs fresh thyme
- •1 bay leaf
- •1/2 teaspoon whole black peppercorns
- •1 teaspoon kosher salt
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat.
- 2
Add the onion, carrots, celery, and leek, sautéing for about 8 to 10 minutes until the vegetables begin to soften and release their aroma.
- 3
Add the garlic and cook for another minute until fragrant.
- 4
Pour in the water and add the parsley, thyme, bay leaf, peppercorns, and salt.
- 5
Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- 6
Simmer uncovered for 20 minutes to extract the flavors without clouding the broth.
- 7
Place a fine-mesh strainer over a large bowl or pot and pour the broth through it, discarding the spent vegetables.
- 8
Taste and adjust salt if necessary before using or storing.
💡 Chef tips
- Avoid using brassica vegetables like broccoli, cauliflower, or cabbage, as they can make the broth taste bitter or sulfurous when boiled for too long.
- This broth can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- For a deeper flavor, roast the vegetables in a 400°F (200°C) oven for 20 minutes before simmering.
✅ How it should turn out
The finished broth should be clear with a light golden hue, smelling fresh and earthy with a clean, savory taste that is not overpowering.