Healthier Version Of A Classic Recipe

Mediterranean Vegetable Broth

(Basic Recipe)
Average: 5 (3 votes)
(3 votes)
Mediterranean Vegetable Broth

Mediterranean Vegetable Broth - Flavored with Mediterranean vegetables, this broth is the perfect foundation for sauces and soups

share Share
bookmark_border Copy URL
very easy
40 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Fennel, celery, and basil give an intense taste and provide substances that are good for the whole body. Fennel and basil have a soothing effect on the stomach, while the essential oils in celery help with stomach problems.

You can make a particularly light starter for a menu with this broth: Add some finely chopped and blanched vegetables such as fennel, carrots, and tomato. This not only looks good, but also provides additional nutrients and fibre.

1 milliliter contains
(Percentage of daily recommendation)
Calorie17 cal.(1 %)
Protein0 g(0 %)
Fat2 g(2 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.1 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium27 mg(1 %)
Calcium8 mg(1 %)
Magnesium2 mg(1 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids0.2 g
Uric acid3 mg
Cholesterol0 mg
Development of this recipe:


2 carrots (each about 100 grams)
2 Fennel bulb (about 250 grams)
4 stalks Celery (each about 75 grams)
6 Tomatoes (about 80 grams)
3 red onions (each about 50 grams)
2 garlic cloves
2 Tbsps olive oil
3 sprigs Basil
8 black peppercorns
1 pinch Saffron
3 bay leaves
How healthy are the main ingredients?
olive oilBasilcarrotFennel bulbCeleryTomato

Kitchen utensils

2 Pots (with lid), 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 optional Freezer bag (or screw-top jars with lids), 1 optional Funnel

Preparation steps

Mediterranean Vegetable Broth preparation step 1

Rinse carrots, celery and fennel. Remove strings from celery if desired. Coarsely chop vegetables. Rinse tomatoes and coarsely chop.

Mediterranean Vegetable Broth preparation step 2

Without peeling, halve onions. Peel and crush the garlic with the flat side of a chef's knife.

Mediterranean Vegetable Broth preparation step 3

Heat olive oil in a large pot. Sauté fennel, carrots, celery, tomatoes, onions and garlic over low heat, stirring frequently, until softened, 8 to 10 minutes.

Mediterranean Vegetable Broth preparation step 4

Add 4 liters (approximately 4 quarts) of water and bring to a boil.

Mediterranean Vegetable Broth preparation step 5

Skim off any foam from surface of broth as necessary. 

Mediterranean Vegetable Broth preparation step 6

Rinse basil and shake dry. Add to pot, along with peppercorns, saffron and bay leaves. Cover and cook over medium heat until broth is flavorful, about 1 hour.

Mediterranean Vegetable Broth preparation step 7

Strain broth through a fine sieve into another pot. Cook over high heat until liquid has reduced to about 1200 ml (approximately 5 cups). Use immediately, or let cool, refrigerate in an airtight container and use within 3 days.

Mediterranean Vegetable Broth preparation step 8

To freeze: Using a funnel, pour the cooled broth into freezer bags, seal tightly and freeze. Use within 6 months.

Mediterranean Vegetable Broth preparation step 9

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