Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 500 g carrots, peeled and chopped; 500 g onions, peeled and chopped; 500 g leeks, peeled and chopped; 500 g celery, chopped; pepper; 1 bouquet garni; 1 whole star anise; 1 34 liters vegetable stock (strained); 1 cup carrot, julienned; 1 cup leek, julienned; 1 cup red capsicum, julienned; 1 cup celery, julienned; salt & fresh ground pepper

Servings: persons

500 g carrots, peeled and chopped
500 g onions, peeled and chopped
500 g leeks, peeled and chopped
500 g celery, chopped
pepper
1 bouquet garni
1 whole star anise
1 34 liters vegetable stock (strained)
1 cup carrot, julienned
1 cup leek, julienned
1 cup red capsicum, julienned
1 cup celery, julienned
salt & fresh ground pepper

1
For the Stock:.
2
Combine all ingredients in large saucepan.
3
Cover with water and bring to the boil.
4
Reduce heat and simmer 90 minutes, then strain and discard solids.
5
For the Broth:.
6
Strain stock through a muslin lined sieve.
7
Blanch all julienned vegetables in a little of the vegetable stock until tender.
8
To serve, divide julienned vegetables amongst bowls and pour hot stock over.
9
Season with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 500 g carrots, peeled and chopped, 500 g onions, peeled and chopped, 500 g leeks, peeled and chopped, 500 g celery, 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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