Vegetable Broth
Vegetable Broth
A good vegetable broth is invaluable in the plant-based kitchen. It forms the core flavors of soups, stews and rice dishes; it becomes the soul of the food you create.
My standard recipe for creating a tasty broth is versatile – using different vegetables and different amounts is fine. In fact, I often add different seasonal ingredients to the mix to create specific types of broth that highlight a specific flavor. For example, I like to add the skin and seed core from pumpkins to make a tasty pumpkin broth I use when making pumpkin soup or pumpkin risotto. Or during the spring months, I save asparagus trimmings and add them to the broth to elevate the asparagus flavor. The same strategy is effective with mushrooms, carrots and tomatoes.
This nonfat vegetable broth keeps about 5 days in the refrigerator and up to 6 months in the freezer. You can save storage space by reducing the broth to about one half its original volume. The concentrate only needs a bit of water added when you begin cooking with it.
Difficulty: simple
Yield: makes about 2 liters (2 quarts)
Ingredients
1 large onion, chopped fine
Pinch sea salt
3 whole garlic cloves, slightly crushed
1 small celery root, chopped (or 4 stalks celery, chopped)
2 unpeeled carrots, chopped fine
2 leeks, washed and sliced
1 fennel bulb, sliced
1 bunch parsley or stems from 2 bunches
6 sun-dried tomatoes
4 sprigs fresh thyme
1 tablespoon whole black peppercorns
2 whole cloves
2 bay leaves
2 whole kombu stalks
optional: 250 ml. (1 cup) white wine
optional: mushroom stems
optional: 2 turnips or kohlrabi, sliced
Method
Start by sweating the onions in a large pot with a pinch of sea salt over medium heat. Stir until the onions release their water.
Add the remaining ingredients (except wine and peppercorns if using) in a large pot. Pour enough water into the vegetables to just cover the ingredients.
Bring to a boil, then reduce heat to a simmer. Cover the pot and slowly simmer for 45 minutes.
Add peppercorns and wine (if using), then simmer 10 minutes longer uncovered.
Rest the broth off the heat for 30-60 minutes, or longer (I leave the broth at room temperature overnight before I strain it).
Strain into a clean container. Cool the broth completely (uncovered). Refrigerate or freeze.
Tips and Variations
Sweating all the vegetables in the pot for 10-15 minutes before adding the liquid will intensify their flavor and sweetness.
Roasting the vegetables first will dramatically increase the flavor intensity and sweetness of the broth. This is especially good during the winter months when making a hearty soup.
The size of the vegetables will affect the overall flavor. Leave the vegetables large for a mild broth or cut them up very small for a stronger tasting broth.