Ingredients:

• 1 onion, finely chopped
• Olive oil (for sautéing)
• 2-3 carrots, grated
• 2-3 celery stalks, chopped
• 1 radish, chopped
• 2-3 cloves of garlic, minced
• 1 leek, chopped (including the green part)
• Fresh parsley, chopped
• 5 tsp salt
• 1-2 tbsp turmeric
• Water (as needed)

Instructions:

1. Prepare the Vegetables:
   • Start by finely chopping the onion, celery, and radish. Grate the carrots, and chop the leek (including the green part) and parsley. Mince the garlic cloves. Prepping all the ingredients in advance will make the cooking process smoother.
2. Sauté the Vegetables:
   • In a large pot, heat a generous amount of olive oil over medium heat. Add the chopped onion and minced garlic to the pot. Sauté until they become fragrant and translucent, about 5 minutes. This step builds the foundation of flavor for your broth.
3. Add the Remaining Vegetables:
   • Add the grated carrots, chopped celery, radish, and leek to the pot. Stir well to combine with the onions and garlic. Sauté the vegetables for another 10 minutes, stirring occasionally to prevent sticking. The vegetables should start to soften and release their natural juices.
4. Season the Broth:
   • Sprinkle in the salt and turmeric. The turmeric not only adds a vibrant color but also provides anti-inflammatory benefits. Feel free to adjust the amount of salt to your taste preference, especially if you prefer a lower-sodium broth.
5. Add Water:
   • Pour in enough water to cover the vegetables completely, about 8-10 cups depending on your pot size. Stir to ensure the vegetables and seasonings are evenly distributed. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for at least 45 minutes to 1 hour. The longer you simmer, the more concentrated the flavors will become.
6. Strain the Broth:
   • Once the broth has finished simmering, remove the pot from heat. Use a fine-mesh strainer or cheesecloth to strain the broth into another pot or large bowl, discarding the solids. The result should be a clear, golden liquid rich in flavor.
7. Cool and Store:
   • Allow the broth to cool completely before storing. Pour the broth into airtight containers or jars. If you plan to use the broth within a few days, it can be stored in the refrigerator. For longer storage, freeze the broth in ice cube trays or silicone molds. Once frozen, transfer the cubes to a freezer bag for easy portioning.

Tips for the Best Vegetable Broth:

• Use a Variety of Vegetables: Feel free to add other vegetables like bell peppers, tomatoes, or mushrooms for extra depth of flavor. Even vegetable scraps like carrot tops, onion skins, and herb stems can be used to make your broth more economical and reduce waste.
• Herbs and Spices: Experiment with other herbs and spices like thyme, bay leaves, or peppercorns to customize the flavor to your liking. A bay leaf or two added during the simmering process can enhance the broth’s depth.
• Roasting for Richer Flavor: For a richer, more robust broth, consider roasting the vegetables in the oven before simmering. Simply toss the vegetables in olive oil and roast at 400°F (200°C) for about 20-30 minutes until they are caramelized.

Storage Tips:

• Refrigeration: Store the broth in airtight containers in the fridge for up to 5 days. This is ideal for short-term use, such as weekly meal prep.
• Freezing: For longer storage, freeze the broth in ice cube trays or silicone molds. Once frozen, transfer the cubes to a freezer bag and use them as needed. The broth can be stored in the freezer for up to 3 months.
• Thawing: To thaw, simply place the frozen cubes in a pot and reheat on the stovetop. Alternatively, you can thaw the broth overnight in the refrigerator.

Frequently Asked Questions:

1. Can I make this broth with other vegetables?
   • Absolutely! Feel free to substitute or add vegetables based on what you have on hand. Root vegetables like parsnips or sweet potatoes can add a subtle sweetness, while mushrooms can contribute an earthy umami flavor.
2. Can I use this broth as a base for other soups?
   • Yes! This vegetable broth is incredibly versatile and can be used as a base for a wide variety of soups, stews, sauces, and even risottos.
3. Is it okay to leave the vegetables in the broth?
   • You can leave the vegetables in for a more rustic soup, but straining them out gives a clearer broth. The strained vegetables can be blended into a puree or used in other dishes to avoid waste.
4. How can I make the broth richer in flavor?
   • For a deeper flavor, consider roasting the vegetables before simmering or extending the simmering time to extract more flavor. Adding a splash of white wine or a few dashes of soy sauce can also enhance the broth.
5. What can I do with the leftover vegetables after straining?
   • Leftover vegetables can be blended into a thick vegetable puree, which can be used as a base for sauces, soups, or even as a spread on bread.

Conclusion:

Making your own vegetable broth is a simple yet rewarding process that yields a flavorful, nutritious base for countless dishes. Free from the additives and preservatives found in store-bought bouillon cubes, this homemade broth offers a clean, wholesome alternative that you can feel good about using in your cooking. Whether you’re preparing soups, stews, or sauces, this broth will enhance your dishes with its rich, natural flavors.

With easy storage options and the ability to customize the ingredients, this vegetable broth recipe is one you’ll want to keep on hand year-round. Once you’ve tasted the difference, you’ll never go back to store-bought again! Enjoy the satisfaction of knowing exactly what’s in your food and the pleasure of a broth that’s made with love and care.