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Vegetable broth

  • 25 min
  • 145 min
  • 1
  • Easy
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Vegetable broth

Recipe Ingredients

Substitute any veggies in your fridge, using a variety of root vegetables, greens and herbs.
  • 2 large onions, chopped
  • 2 to 4 cloves garlic, not peeled
  • 1 large potato, quartered
  • 1 small bulb fennel, chopped - optional
  • 3 parsnips, sliced - optional
  • 3 stalks celery with leaves, sliced
  • 2 large carrots, sliced
  • 120g mushrooms, sliced
  • 10 parsley sprigs
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 tsp whole black peppercorns

Recipe Directions

  1. In a 6pot, combine onions, garlic, 1 cup water and a pinch of salt; heat to boiling.
  2. Reduce heat to medium; cover and cook until onions are tender (about 15 minutes).
  3. Add potato, fennel (if using), parsnips (if using), celery, carrots, mushrooms, parsley, thyme, bay leaves, peppercorns and 12 cups water.
  4. Heat to boiling; reduce heat and simmer, uncovered (at least 1 hour 30 minutes).
  5. Taste and continue cooking if flavour is not concentrated enough. Season with salt and pepper to taste.
  6. Strain broth through a fine-mesh sieve into containers, pressing on solids with back of spoon to extract liquid.
  7. Cover and refrigerate to use within 3 days, or freeze for up to 4 months.
  8. Makes about 6 cups.
EACH CUP: About 90kJ, 1g protein, 4g carbohydrate, 10mg sodium.


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