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Homemade Veggie Broth

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Ingredients Method

Ingredients
  

Vegetables (use what you have):
  • 2 medium onions roughly chopped
  • 4 carrots roughly chopped
  • 4 stalks of celery roughly chopped
  • 1 whole head of garlic halved crosswise
  • 2 cups mushrooms or mushroom stems
  • Any vegetable scraps you have on hand leek tops, parsley stems, corn cobs, zucchini ends, etc.
Seasonings:
  • 2 tablespoons olive oil
  • 1 teaspoon whole black peppercorns
  • 4 bay leaves
  • A small bunch of fresh parsley or thyme
  • Salt to taste
Other:
  • 12 cups of cold water

Method
 

  1. Sauté the onions, carrots, celery, and garlic in olive oil for 5–7 minutes until softened. (Optional if short on time.)
  2. Add mushrooms, vegetable scraps, herbs, bay leaves, peppercorns, and water. Bring to a boil.
  3. Reduce heat and simmer gently for 45–60 minutes.
  4. Strain the broth and season with salt to taste.
  5. Use right away or store in the fridge for up to 5 days or freeze for up to 6 months.