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Vegetable Broth

Vegetable Broth

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Vegetable Broth Recipe, How To Make Vegetable Broth Recipe

This makes a broth that is slightly thick with a rich color and full flavor. Learn the recipe of Vegetable Broth by vahchef.

The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

About Recipe

How to make Vegetable Broth

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
70 mins
Total time
80 mins
Vegetable Broth
Author : Vahchef
Main Ingredient : Vegetables
Servings : 0 persons
Published date : November 09, 2016

Ingredients used in Vegetable Broth
• Leek (sliced) - 1 numbers.
• Onion (quartered) - 1 number.
• Tomato (chopped) - 2 numbers.
• Carrot (chopped) - 2 numbers.
• Parsley stalks - 6 numbers.
• Kale or swiss chard stems - 3/4 cup.
• Fennel seeds - 1 tea spoon.
• Bay leaf - 1 number.
• Water - as required.
• Olive oil - 2 tablespoons.
  • In a large, heavy bottomed pot, heat olive oil over medium heat.
  • Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.
  • Then add fennel seeds, bay leaf, and water. Bring to a boil and reduce heat to low flame. Cover and simmer for 1 hour, stirring occasionally.
  • Strain all solids from the water, discarding solids and reserving broth.

Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months

Cooking with images


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