Homemade Vegetable Broth

Homemade vegetable broth is so simple to make, packed with natural flavours. With just a few fresh ingredients and a little time, you can create a rich, wholesome broth that elevates any dish. Say goodbye to store-bought and hello to homemade goodness!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion (quartered, unpeeled)
• 2 carrots (peeled and chopped into large pieces)
• 2 celery stalks (chopped into large pieces)
• 4 cloves garlic (smash with skin on)​ Optional
• 1 bay leaf
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• 1 teaspoon dried rosemary (or a sprig of fresh rosemary)
• 10–12 cups water (or enough to cover the vegetables)
• 1 tablespoon apple cider vinegar or lemon juice (optional, for brightness)
• Salt and pepper to taste

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and caramelise slightly. This step adds depth of flavour.
• Add the bay leaf, thyme, rosemary, and any other herbs you like (e.g., parsley or sage).
• Stir everything together for another 2 minutes.
• Pour in enough water to cover the vegetables, about 10–12 cups. Bring it to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour.
• Occasionally skim off any foam or impurities that rise to the top.
• Once the broth is rich in flavour and the vegetables are tender, remove from heat.
• Strain the broth through a sieve into another pot or large bowl to remove the solids.
• Taste and season with salt and pepper, and add a tablespoon of apple cider vinegar
• Your homemade vegetable broth is ready to use in soups, stews, or risottos. You can store it in the fridge for up to 5 days or freeze it in portions for future use.

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Stock cubes might be convenient, but they’re not always the healthiest choice. Most are loaded with sodium, artificial flavours, and preservatives to mimic the taste of real broth. Over time, excessive sodium can contribute to health issues like high blood pressure. Plus, many cubes contain hidden additives like MSG, which some people prefer to avoid. Opting for homemade broth means you control the ingredients, ensuring a fresher, healthier, and tastier base for your dishes! You might need a bit of time to get used to your home made broth, but trust me you won't regret it!

Fact: did you know that using a stock cube can add up to half your daily recommended* intake of sodium in just one serving? By making your own broth at home, you can control the salt and avoid the high sodium content often found in store-bought cubes On average, one stock cube can contain between 700 to 2,300 milligrams of sodium per serving. The recommended daily intake of sodium for adults is generally around 2,300 milligrams, which is equivalent to about one teaspoon of salt.