I started making my own vegetable broth about a year ago. Each time I make it I’m still pleasantly surprised at how simple and delicious it is. Another added bonus is that it is cheaper than store bought varieties and uses virtually no packaging making it an economical and ecological alternative. Also it is hands-down ten times tastier than canned or boxed vegetable broth. Here’s a super basic recipe to try however you can honestly use just about any assortment of veggies and it will turn out fine. In fact making broth is a great way to use up veggies that are about to spoil because you can easily freeze the broth for later. Hardly any prep time is required since the veggies need very little chopping. You can also leave the skins on the onions and potatoes, however if you want to consume the cooked veggies, it’s better to remove them in advance.

Ingredients:

3 to 4 (or more according to taste) bulbs of garlic

2 onions (quartered)

1/2 bunch of celery

4 carrots

4 potatoes (any variety, including sweet potatoes)

1/2 bunch of cilantro and/or parsley

2 bay leaves

8-10 whole peppercorns

1 tablespoon salt (more or less to taste)

*The above list of ingredients is for a very basic broth. You can add leeks, mushrooms, turnips, greens, herbs, or whatever else you have on hand to your broth and it will be equally delicious! 🙂

Directions:

Place all veggies in large stock pot. Fill water to completely cover the vegetables. Bring to a full boil. Reduce heat and allow to gently simmer for about an hour. Strain vegetables (can be discarded or consumed) and enjoy! It’s really THAT easy.

-Sarah