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 including leaves
- •1 small leek, white and light green parts only, cleaned and sliced
- •3 cloves garlic, smashed
- •8 cups cold filtered 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 and add the onion, carrots, celery, and leeks.
- 2
Sauté the vegetables for about 8 to 10 minutes until they begin to soften and release their fragrance, being careful not to let them brown.
- 3
Add the smashed garlic and cook for another minute until aromatic.
- 4
Pour in the cold 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 to maintain a very light simmer.
- 6
Simmer uncovered for 30 minutes, skimming off any foam that rises to the surface.
- 7
Place a fine-mesh sieve over a large bowl and strain the broth, pressing gently on the vegetables to extract all the liquid before discarding the solids.
💡 Chef tips
- Avoid using cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can make the broth bitter and sulfurous when boiled.
- You can store this broth in the refrigerator for up to 5 days or freeze it in airtight containers for up to 3 months.
- For a deeper flavor, roast the vegetables in the oven at 400°F (200°C) for 20 minutes before simmering.
✅ How it should turn out
The finished broth should be clear with a golden hue, smelling earthy and sweet, with a delicate, clean flavor that serves as a perfect neutral base for any dish.