Vegetable Broth

Vegetable Broth

What do you do when you have a bunch of produce that is about to go bad if you don’t cook it soon?  Make a healthy vegetable broth that you can freeze and use later in soups, sauces, stews or even risotto. (This recipe is versatile, so feel free to throw in whatever produce you have, just bear in mind it will change the flavor)


makes approximately 2 quarts broth


1 tablespoon olive oil

2 onions, coarsely chopped

1 leek, sliced

1 bunch celery, sliced

1 bunch carrots, tops removed and sliced

6 cloves garlic, coarsely chopped

1 small knob fresh ginger, peeled and coarsely chopped (optional)

1 small knob fresh turmeric, peeled and coarsely chopped (optional)

6 to 8 cups water

1 small cabbage, coarsely chopped

1 bunch parsley, coarsely chopped

1/2 bunch thyme

1 bay leaf



In a large pot, heat the olive oil on medium-high heat. Add the onions, and leeks and cook until soft and tender, about 2 minutes. Add the celery and carrots and cook until slightly softened, about 3 minutes. Add the garlic, ginger and turmeric (if using) and cook until fragrant, about 1 minute.
Add a little water and scrape up the brown bits on the bottom of the pot. Add the rest of the water and the cabbage, parsley, thyme and bay leaf (add more water if you have more vegetables).

Lower the heat and simmer for 45 minutes to an hour. The longer that you cook it the more flavor that you will have.

Strain, let cool and pour into freezer bags, sealable glass jar or reusable container and freeze for later use. The broth can be stored up to several months in the freezer and about a week in the fridge.


vegetable plate

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