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5
Oct

How to Make Your Own Vegetable Broth

by Tiffany in A Green Home, Healthy Eating

The vegetable broths they have in the store are often delicious for sure but not the best option for green and healthy families. First they come in plastic based, non-recyclable boxes usually. The cans will have BPA. Second they often have some unhealthy ingredients… really high sodium content, MSG, sometimes high fructose corn syrup, etc. Making your own vegetable broth is actually pretty easy though and you can store it for future use. Unlike many recipes it doesn’t have to be precise… you can make it with a bunch of various ingredients and you can use up the parts of veggies you normally wouldn’t eat… tops of carrots, the tops of root vegetables, onions skins, and so on. If you get some “scary” looking veggies in your CSA box and don’t want to eat them, throw them in your stock pot with some other veggies and make vegetable broth. Seriously, it is THAT easy.

First, start with the basics… your aromatic vegetables… celery, carrots, and onion. Chop up some fresh ones and throw in the carrot tops and celery tops too. You can keep leftover veggie scraps in the frig or even the freezer until you have enough to make broth. Parsnips and leeks can also take the place of or even partner with the carrots and onions. I always add garlic too because I LOVE garlic and it helps keep us healthy during soup season. Many people call vegetable broth a “kitchen sink soup” because really almost anything goes.

NatureMoms Super Simple Vegetable Broth Recipe

2 Tablespoons Olive Oil
2 Onions (chopped)
2 Leeks Chopped (green and white parts)
3-5 cloves garlic
1 heirloom Tomato
1 pound celery (chopped)
1 pound carrots (chopped, skin left in tact)
1 Zucchini
1 Cup Mushrooms (optional – for a meaty flavor)
1 Bay Leaf
2 Tablespoons Coriander Seeds
1 Cup Parsley (chopped)
1/4 Cup Tamari
Pepper or Peppercorns
1 Tablespoon Dulce Flakes
12 Cups Water

Optional Items: Leftover veggie scraps, other greens or veggies you have on hand, squash, herbs, a 1/2 inch piece peeled ginger (good for Asian soups).

Directions: Pour the oil in the stock pot and turn on heat, add veggies as you chop. Add all ingredients (except Tamari) and cook for 1 hour, bringing to a boil first and then to a simmer. Add Tamari and cook for another 30 minutes. Strain the broth and throw the veggies away (or put in compost). Take the remaining broth and divide among freezer safe pyrex bowls. This broth will keep in the frig for a week and in the freezer for about two months. To thaw freezer broth just take out of the freezer and put in the frig the day before you will be making soup.

This super easy broth can be used as a base for numerous yummy soups including the Potato Leek soup I made tonight. Enjoy!

Potato Leek Soup

Added to: Vegetarian Foodie Fridays

Tuesday, October 5th, 2010

5 Comments

  • http://www.green-talk.com Anna@Green Talk

    I am going to try your version. I have made two different recipes for veggie broth and did not like them. One used ginger and I think it was just too strong for me. Do you have a mock chicken soup recipe? Gone vegetarian but miss that soulful soup. (Imagine sells it as “unchicken” soup but would love to make it.)

    • http://www.naturemoms.com Tiffany

      I get my “chicken soup” fix with Egg Drop Soup or Sweet and Sour Soup usually.

  • http://www.breastfeedingmomsunite.com Melodie

    I did a post on this too but I think yours sounds waaaay better! Thanks for swinging by Vegetarian Foodie Fridays today! Hope to see you again!

  • http://www.tisbest.org Tegan @ TisBest

    I’ve made a no-chicken noodle soup pretty simply– the most important part is to make a really rich, satisfying broth. A basic stock is onion/celery/carrot/bay leaf, to which I usually add potato, rutabaga, and herb trimmings. For the mock-chicken stock I also used a lot of whole garlic and dried mushrooms, a bit of soy sauce, and a thread of saffron to get the color in the stock.

    Veggie broth is incredibly easy to make, and just takes some practice to perfect. I find that caramelizing some of the veggies, deglazing the pot with wine or sherry, and using high-quality bay leaves has made a difference for mine.

  • Amanda

    Mushrooms, especially portobellas are great for the chicken texture you’re looking for. If you season them right, it could be quite authentic to chicken.

    By the way, its dul-S-e flakes with an S and dulse is amazingly good for you. It promotes beautiful skin and hair, strengthens your digestive system, alkalizes your blood and reduces high blood pressure. It has the most protein of sea vegetables next to nori, about 22 percent and is rich with B vitamins (including B12!) and important minerals like iodine, potassium, iron, calcium and magnesium.
    I couldn’t find any in flakes though so I bought some and ground it myself using my coffee grinder. It worked great! (I made sure to clean it out real well after though!)