Vegetable broth or stock is one of the easiest kitchen staples to make at home. And the best part is, you know exactly what’s going into your homemade broth, no pesky preservatives or artificial colours and flavours here!
The below recipe is more of a guideline rather than an exact science. Every time I make my veggie stock it turns out a little different, depending on how much of each vegetable I use and what herbs I include. The key is to have enough variety and flavour, while still being somewhat of a blank slate for whatever recipe you plan to use it in.
I found the easiest way to have fresh stock on hand is to make a big batch, divide it into smaller containers and freeze it for later. I also freeze scraps left over from the prep of other meals. I keep designated “Broth” bag in my freezer; this way I can easily pop scraps into it while I cook. This method is also a great way to use up those otherwise useless veggie scraps.
Scraps I like to freeze for broth:
– Green tops of leeks
– Onion peels (the peel gives your broth both beautiful colour and flavour)
– Carrot tops & bottoms
– Celery tops, leafy parts and some of the main stock
– Stems of herbs such as thyme, sage and oregano
Be sure to wash all your veggies before freezing, especially the tops of carrots and the insides of leeks.
Vegetable Stock or Broth
2 Large carrots or several frozen tops and bottoms
2 Leek tops, aka the green parts of the leek
1 Onion or several frozen peels, including tops and bottoms
2 Celery stocks or several frozen celery tops
1 Bay leaf
1 Handful of fresh herbs or frozen herb stems (I like oregano and thyme.)
8 – 12 Cups of water, depending on how many veggies you’re adding
Add everything to a large pot and bring to a boil. Turn the heat to low and simmer covered for 30 to 45 minutes. Let cool and then strain through a fine mesh sieve. Store in glass mason jars or freezer safe containers.
Keep refrigerated for up to 2 weeks or freeze for several months.
Note: I do not use salt in my stock, as I like to have control over the amount of salt I’m adding to each dish I make.