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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
If you enjoy what I do here on Spain on a Fork, consider joining me on Patreon.
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
- 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
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
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
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
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.