All home cooks should have a go-to vegetable broth recipe in their arsenal. This version will make any broth-based soup swoon-worthy. Also use it instead of ho-hum water when cooking grains such as quinoa or rice, for deglazing pans, and sautéing greens. Going the extra mile and sautéing the vegetables first adds an extra layer of flavour.
Vegetable Broth
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive or camelina oil
- 1 medium white potato, chopped
- 2 leeks, sliced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large parsnip, chopped
- 4 garlic cloves, peeled
- 3/4 cup (180 mL) white wine
- 1 medium tomato, quartered
- 6 sprigs parsley
- 6 sprigs thyme
- 1 dried or fresh bay leaf
- 1 tsp (5 mL) peppercorns
Directions
01
Heat oil in large saucepan over medium heat. Add potato, leeks, carrot, celery, and parsnip. Cook, stirring occasionally, for 10 minutes. Add garlic and wine to pan; boil for 2 minutes. Add tomato, parsley, thyme, bay leaf, peppercorns, and 10 cups (2.5 L) water. Bring to a simmer, reduce heat, and simmer gently, partially covered, until liquid is flavoured to liking, about 1 to 1 1/2 hours. Strain through fine sieve into large bowl. Transfer to container and chill for up to 5 days.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
