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How to EASILY Make Your Own VEGETABLE BROTH at Home

Course Soup
Cuisine Mediterranean, Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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