Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large potatoes; 5 cups water (approx.) (1.25 L); 2 tsp olive oil (10 mL); 1 large onion, chopped; 8 carrots, peeled and chopped; 8 stalks celery (with leaves), chopped; 1 zucchini (with peel), chopped; 1/2 cup diced sweet potato (125 mL); 6 cloves garlic, halved; 8 cups water (approx.) (2 L); 2 cups chopped fresh parsley (leaves and stems) (500 mL); 2 tsp dried thyme (10 mL); 1 tbsp salt (15 mL); 12 black peppercorns

Servings: persons

4 large potatoes
5 cups water (approx.) (1.25 L)
2 tsp olive oil (10 mL)
1 large onion, chopped
8 carrots, peeled and chopped
8 stalks celery (with leaves), chopped
1 zucchini (with peel), chopped
1/2 cup diced sweet potato (125 mL)
6 cloves garlic, halved
8 cups water (approx.) (2 L)
2 cups chopped fresh parsley (leaves and stems) (500 mL)
2 tsp dried thyme (10 mL)
1 tbsp salt (15 mL)
12 black peppercorns

1
Peel potatoes and transfer peelings to a medium saucepan.
2
(Potatoes can be cooked separately and reserved for another use.)
3
Cover peelings with water (adjust quantity of water if necessary; peelings should be well covered).
4
Bring to a boil.
5
Reduce heat and simmer, covered, for 1 hour.
6
Strain liquid through a sieve, discarding solids.
7
Set aside.
8
In large stockpot or Dutch oven, heat oil over medium heat.
9
Add onions and saute until softened and starting to brown.
10
Add reserved potato-peel liquid, along with carrots, celery, zucchini, sweet potato and garlic.
11
Pour in additional 8 cups (2 L) water, or whatever is necessary to cover vegetables by 1 inch (5 cm).
12
Add parsley, thyme, salt and peppercorns.
13
Bring to a boil.
14
Reduce heat and simmer, covered, for 1 1/2 hours.
15
Strain stock through a sieve lined with cheesecloth, discarding solids.
16
Allow stock to cool, then refrigerate.
17
Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
18
Freeze if desired.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large potatoes, 5 cups water (approx.) (1.25 L), 2 tsp olive oil (10 mL), 1 large onion, chopped, and more.

Yes, Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Broth

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