How to EASILY Make Your Own VEGETABLE BROTH at Home
In this post, I will show you How to EASILY Make Your Own VEGETABLE BROTH at Home. Folks, there is nothing more rewarding than making your own homemade broth. It´s so much better that the store-bought stuff, which is loaded with preservatives and sodium.
To make this vegetable broth, I used very simple ingredients. But the depth of flavors here will blow you away. The veggies I used where all new and fresh, but you can always use scraps and ends to make this veggie broth.
The secret to this veggie broth, is to cook up your veggies before you add the water into the stock pot. This is what gives this veggie broth that incredible depth of flavors. Trust me, you don´t wanna skip this step.
TIPS & TRICKS to make these recipes: I used a large stock pot to make this veggie broth. But you can use any type of pan that is large enough to hold everything. Make sure to cut all your veggies in the same size, that way the broth has the perfect balance of flavors.
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to EASILY Make Your Own VEGETABLE BROTH at Home
How to EASILY Make Your Own VEGETABLE BROTH at Home
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion
- 3 carrots
- 3 stalks celery
- 6 button mushrooms
- 2 cups fresh spinach
- 3 bay leaves
- handful fresh parsley
- 1 tsp dried thyme
- 1 tsp black peppercorns
- 1 tsp sea salt
- 8 cups cold water
Instructions
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Cut 1 large onion in half and remove one of the outer layers, cut the onion into 1-inch pieces, also cut 3 carrots into 1-inch pieces, 3 stalks of celery into 1-inch pieces and 6 button mushrooms in half
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Grab a large stock pot, add in 2 tbsp of extra virgin olive oil and add in all the cut vegetables, then add in 2 cups of fresh spinach, a generous handful of fresh parsley, 3 bay leaves, 1 tsp dried thyme, 1 tsp black peppercorns and 1 tsp sea salt, heat the stock pot with a medium-high heat, mix the vegetables around and cook between 8 to 10 minutes, or until the onions are translucent, then add in 8 cups of cold water and bring to a boil, place a lid on the pan and lower the fire to a low-medium heat
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After 35 minutes, the broth should be ready to go, turn off the heat and let it sit for 5 minutes, then drain into a pitcher through a fine sieve or cheesecloth, the broth can be stored in the fridge for up to 7 days or freeze for future use
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This is an excellent vegetable broth recipe! It will now be my “Go To” vegetable broth as the ingredients work beautifully together. Bonus: The vegetables still have a lot of flavour at the end of cooking and so can be used in another meal.
Happy to hear that! Thanks for the comment 🙂 Much love
We just discovered you, Albert–What a treat! We made your artichoke fritters which were excellent. It looks like a can from Trader Joe’s. Do you have TJ in Spain???
We have Aldi, which is the mother store of trader joes, they sell a ton of TJ stuff! Much love 🙂
Hi Albert, I have just stumbled upon your website. Absolutely love it, and the simplicity of your recipes. This veg broth is great, to thicken it I blended the left over veggies and added it to the broth, why lose the fibre in it? Thank you again.
Happy to hear that! Thanks for the comment 🙂 Much love
I am sure this is very nutritious. Do you happen to know specifics?
This is the only vegetable stock I like and make it several times per month.
Just updated it with the info 🙂 Much love!
¡Hola Albert!
¿Qué envase utilizas para guardar el caldo en la nevera?
Un fuerte abrazo
Javier
En una jarra o envase, saludos 🙂
¡Hola Albert!
You always mention chicken broth in your recipes and your‘s looks so amazing. Would you probably like to tell my wife and me how you make it? Just replace the vegetables with chicken? We look forward to your answer and probably you’d like to do a video on it… Muchas gracias y
Saludos desde Suiza,
Julian & Moe
It´s the same as the vegetable broth, just add in some chicken 🙂 Much love
Your choice of ingredients will make a most delightful vegetable broth.
Thanks for the comment 🙂 Much love!
I noticed garlic was not used in making the vegetable broth, is that an omission, if not, why not?
Garlic has too strong of a flavor for broth, so I just rather use the garlic in the cooking process than in the broth 🙂 much love
Sounds delicious. How many cups of broth does this recipe make. Thank you. Mary M.
6 to 7 cups (1420 ml / 1650 ml), much love 🙂
Hello,
this broth has a nice colour! But I‘m wondering can you substitute the button mushrooms with another type of mushroom? (don‘t like them)
Thanks!
Greets, Caro
Yes you can use any mushrooms you like 🙂 much love
Thank you for your low sodium vegetable broth. Actually love all of your recipes, especially since all or low in sodium. Have kidney disease, so sodium is a big no no for me. Have family in Spain and was able to visit briefly and so enjoyed all of their delicious meals.
Much love 🙂
I have your veggie stock recipe, now where can I find your beef stock recipe?
I have only one question I would like to know if you have any cook books for your fantastic recipes ? And if so where can I buy ?
Not yet! Hopefully soon 🙂 Much love
I love this broth! I made it the first time when I made your zucchini soup and have been using it for all my soups ever since. It‘s so delicious that I don‘t save any leftover broth— I just drink it all up ?
Your vegetable compost pile will love the vege discards. There are multiple dishes you can make from the boiled vegetables. One add shredded cabbage and cubed potatoes with beef broth makes an excellent stew, add cooked & pealed, chopped green chilie ?.
Sounds great! much love 🙂
No nutrients? I enjoy the veggies as side dish for a few days and I have a broth to heat them in. Tnx for the great videos
Is it(vegetable broth) different from the ‘fish broth’ used to make Spanish Seafood Stew, Mediterranean Seafood Stew, One-Pot Spicy Spanish Seafood Stew?
Yes, this is vegetable broth, the one you speack of is fish broth 🙂 much love
Hi Albert!
I spent a semester in Sevilla in college so I’m thrilled to have found your website. I often think about the delicious things we ate at my host home. I remember a vegetable soup that was rich in flavor and thick. I remember my patrona using a hand blender to make many of her soups and stews. Do you know of a soup that is a thick veggie broth?
Thanks!
Many people have their own recipes here, so kinda hard to pin point an exact recipe. But usually to thicken up stews or soups here in Spain, people add in day old pieces of bread that have been mashed, I will releasing a similar stew in the upcoming weeks 🙂 much love
Is there a recipe for the left-over cooked vegetables? Or do you throw them away. It seems like a waste.
Since all the veggies have been striped or their nutrients, there is not much use for them, much love