Homemade Vegetable Broth Herbs (Print)

Nutrient-rich broth infused with fresh vegetables and herbs, ideal as a flavorful base or warm drink.

# Ingredient List:

→ Vegetables

01 - 2 large carrots, roughly chopped
02 - 2 celery stalks, roughly chopped
03 - 1 large onion, quartered
04 - 1 leek, cleaned and sliced
05 - 1 parsnip or turnip, roughly chopped
06 - 4 garlic cloves, smashed
07 - 1 small potato, peeled and diced (optional)

→ Herbs & Seasonings

08 - 1 small bunch fresh parsley
09 - 5 sprigs fresh thyme
10 - 2 bay leaves
11 - 1 small bunch fresh dill (optional)
12 - 10 whole black peppercorns
13 - 1 teaspoon sea salt
14 - 1 teaspoon whole coriander seeds (optional)
15 - 8 cups (2 liters) cold water

# How-To Steps:

01 - Wash and chop all vegetables as described.
02 - Place vegetables, herbs, peppercorns, coriander seeds, bay leaves, and salt into a large stockpot.
03 - Pour in cold water and bring to a gentle boil over medium-high heat.
04 - Reduce heat to low and simmer uncovered for 1 hour, skimming foam from the surface occasionally.
05 - Remove from heat and let cool for a few minutes.
06 - Strain through a fine mesh sieve or cheesecloth into a large bowl or pot, discarding solids.
07 - Taste and add salt if necessary.
08 - Use immediately, refrigerate up to 5 days, or freeze up to 3 months.

# Expert Suggestions:

01 -
  • It's the secret ingredient that makes homemade soups taste restaurant-quality, and you'll realize store-bought broth never compares.
  • Once you've made it once, you'll find yourself planning to make it again because it fills your freezer with culinary gold.
  • The whole house smells incredible while it simmers, which is honestly half the joy.
02 -
  • Never skip the cooling step if you're planning to refrigerate or freeze—hot broth in closed containers can create safety issues and spoil quickly.
  • If you roast the vegetables at 400°F for 30 minutes first, the broth becomes noticeably deeper and more complex, almost like a different recipe.
  • Fresh herbs make a world of difference compared to dried, so don't substitute unless absolutely necessary.
03 -
  • A piece of dried kombu or a few dried mushrooms added during simmering brings umami depth that makes people wonder what your secret ingredient is.
  • If you accidentally let it simmer longer than an hour, don't panic—longer cooking just means more concentrated flavor, which is never a problem.

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