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Classic Vegetable Broth

(Basic Recipe)
4.6
Average: 4.6 (5 votes)
(5 votes)
Classic Vegetable Broth

Classic Vegetable Broth - A quick flavor enhancer: This broth lends a refined, elegant flavor to soups and sauces

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Health Score:
Health Score
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
10
calories
Calories

Healthy, because

Even smarter

Nutritional values

Few foods have such a positive influence on the body as a homemade vegetable broth. It provides many nutrients with low fat and calories. 

Freeze the homemade vegetable stock you don't need immediately in ice cube containers. In this way you always have a small amount in stock for refining sauces and vegetable dishes.

If you have leftover vegetables, carrot peel can be processed into vegetable broth very well, helping you avoid kitchen waste.

1 milliliter contains
(Percentage of daily recommendation)
Calorie10 kcal(0 %)
Protein0 g(0 %)
Fat1 g(1 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.2 mg(2 %)
Vitamin B₆0 mg(0 %)
Folate2 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium22 mg(1 %)
Calcium4 mg(0 %)
Magnesium1 mg(0 %)
Iron0.1 mg(1 %)
Iodine1 μg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid4 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
5
Ingredients
2
small Carrots (about 150 grams)
1 piece
Celery root (about 250 grams)
4
Parnsips (about 200 grams)
1 stalk
Leek (about 250 grams)
4
9 ounces
4
1 tablespoon
2 sprigs
2 sprigs
2
10
4
Preparation

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 1 Jar, 1 Freezer bag, 1 Funnel, 1 Small knife

Preparation steps

1.
Classic Vegetable Broth preparation step 1

Peel carrots, celery root and parsnip. Halve leek lengthwise, rinse well and drain. Chop all vegetables coarsely.

2.
Classic Vegetable Broth preparation step 2

Without peeling, halve onions.

3.
Classic Vegetable Broth preparation step 3

Clean mushrooms and coarsely chop.

4.
Classic Vegetable Broth preparation step 4

Rinse tomatoes, wipe dry, cut into quarters and coarsely chop.

5.
Classic Vegetable Broth preparation step 5

Heat oil in a large pot over low heat. Add vegetables and cook until softened, stirring occasionally, 8 to 10 minutes.

6.
Classic Vegetable Broth preparation step 6

Pour in about 4 quarts of water; bring to a boil.

7.
Classic Vegetable Broth preparation step 7

Skim foam from surface of broth as necessary.

8.
Classic Vegetable Broth preparation step 8

Add rosemary, thyme, bay leaves, peppercorns and allspice berries to the pot. Cook over medium heat until flavorful, about 1 hour.

9.
Classic Vegetable Broth preparation step 9

Strain vegetable broth through a fine sieve into another pot.

10.
Classic Vegetable Broth preparation step 10

Simmer broth until reduced to about 5 cups, 1-1/2 to 2 hours. Let cool completely. Refrigerate and use within 3 days or pour into freezer bags, seal tightly, and freeze up to 3 months.

11.
Classic Vegetable Broth preparation step 11

Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to the manufacturer's instructions.