Making your own broth can seem more complicated than it is.
In fact, it’s incredibly easy and pays huge dividends in taste. It’s also the perfect opportunity to avoid waste because any vegetables you know you won’t finish before they spoil can go into the pot.
Onions are great for flavor, as are celery stalks. Take your broth to the next level by adding roasted vegetables, mushrooms, and more defining flavors such as ginger, garlic, and spices. Just remember not to add salt—or salty ingredients such as soy sauce—until it’s time to use the broth in a soup or other dish.
- Basic vegetable broth
- Mix of root vegetables like celery, carrot, and leek, washed and chopped onions
- Water, to cover
- Next-level vegetable broth
- Add-ins to the basic broth
- Handful of dried mushrooms
- Roasted vegetables (squash and root vegetables like beets, potato, carrot, parsnip, onions)
- Bay leaves
- Makrut lime leaves
- Cover the vegetables with water. Bring to a boil and lower the heat. Let the broth simmer for 45 minutes to 1 hour.
- Remove the vegetables with a slotted spoon. Filter the broth through a fine sieve or a colander lined with cheesecloth.
- Freeze the broth in tightly sealed containers until ready to use. It keeps for at least a month in the freezer.
Recipe reprinted with permission from Bowls of Goodness by Nina Olsson, photography by Nina Olsson. Published by Kyle Books.