Light Vegetable Broth

This light vegetable broth is the ultimate foundation for healthy cooking. By simmering fresh celery, carrots, potatoes, zucchini, onions, leeks, garlic, and mushrooms in water with a splash of white wine, you create a deeply flavorful stock without any animal products. The addition of fresh parsley, thyme, bay leaves, and peppercorns elevates the aroma, resulting in a clear, aromatic liquid that enhances rather than overwhelms. It is an essential pantry staple for vegans and health-conscious cooks alike. Use it as a base for hearty soups, to cook grains like rice and quinoa, or as a braising liquid for vegetables. Store it in the fridge for up to a week or freeze portions for long-term use.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 180.9

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

This light vegetable broth is the ultimate foundation for healthy cooking. By simmering fresh celery, carrots, potatoes, zucchini, onions, leeks, garlic, and mushrooms in water with a splash of white wine, you create a deeply flavorful stock without any animal products. The addition of fresh parsley, thyme, bay leaves, and peppercorns elevates the aroma, resulting in a clear, aromatic liquid that enhances rather than overwhelms. It is an essential pantry staple for vegans and health-conscious cooks alike. Use it as a base for hearty soups, to cook grains like rice and quinoa, or as a braising liquid for vegetables. Store it in the fridge for up to a week or freeze portions for long-term use.

Ingredients

6 1/2 quart Water
2 cup White wine or unsweetened apple juice
6 Celery stalks, thickly sliced
6 Carrots, scrubbed and coarsely chopped
2 Large potatoes, scrubbed and coarsely chopped
3 Medium zucchini, thickly sliced
2 Large onions, chopped
1 Leek, white part only, cleaned and thickly sliced
5 to 6 Cloves garlic, crushed
1/2 lb Mushrooms, cleaned and left whole
10 Peppercorns
Several Large sprigs fresh parsley
Several Large sprigs fresh thyme
2 Bay leaves

Directions

1
Place the water and white wine (or apple juice) in a large soup pot.
2
Add the celery, carrots, potatoes, zucchini, onions, leek, garlic, mushrooms, peppercorns, parsley, thyme, and bay leaves to the pot.
3
Bring the mixture to a boil over high heat.
4
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 3 to 4 hours.
5
Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
6
Let the broth cool slightly before transferring to storage containers.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 180.9kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 162.3mg7%
Total Carbohydrate 22.6g8%
Dietary Fiber 6.6g27%
Sugars 9.7g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate the broth in airtight containers for up to 5 days. For longer storage, freeze in 1- to 2-cup portions in freezer-safe containers or ice cube trays for convenient use in future recipes.

Ingredient Substitutions: If you do not have white wine, unsweetened apple juice is a great vegan alternative that adds a subtle sweetness. You can also add onion skins to the pot for a richer golden color.

Variations: For a richer broth, consider adding a few parmesan rinds (if not strictly vegan) or dried seaweed for a umami boost. Avoid boiling vigorously, as this can make the broth cloudy.

Keywords: vegetable broth, vegan stock, homemade stock, celery, carrots, potatoes, zucchini, onions, leeks, garlic, mushrooms, white wine, thyme, parsley, bay leaves, peppercorns, simmering, low fat, pantry staple, healthy cooking

Read it online: https://www.chefs-mate.com/recipe/light-vegetable-broth/