11 ingredients to the best homemade vegetable broth/stock ever. Release your super powers with this nutritional, flavor-packed superfood that will make your tastebuds go mad!
It doesn’t seem right that something so easy to make can be so good.
Did I mention this superfood vegetable stock recipe is also vegan, gluten-free and paleo??
In the day and age we live in, many of us are seeking out a better, healthier way to live. With so much technology, so much information at our fingertips, we have only to battle our ‘comfort zone’ and reach a level of discipline -or desperation! – to put ourselves on a path to wholeness and health.
And paths to health there are. Keto, gluten-free, whole 30, paleo, vegetarian, vegan and the list goes on.
Many times a superfood can take a very simple form, and it can be a source of great pleasure – like this recipe for a tantalizing, mouthwatering broth that not only can benefit our search for high nutrition but can soothe a soul in the process.
To create something with our own hands is therapeutic.
To create something from scratch, (even from our garden), that is full of nourishment for ourselves and our loved ones, is not only therapeutic, but it is also downright healing!
There is a relationship between us, the earth, what the earth gives to us and what we can give back.
And you thought you just wanted a recipe!!
Homemade vegetable broth. Comforting. Aromatic. Versatile. Super good ~ superfood.
First, this is recipe is so flexible, you can literally start with what you have on hand but you may want to start with something specific, so read on!
I will give you the best combination that I know of. The ratio of vegetables to water is generally 1:1. Or you could fill your pot with however many vegetables you have and cover with water by about 2 inches. More water, less flavor, less water, a stronger broth.
So, the best vegetables to start with are onions, carrots, and celery. All provide full flavor as well some sweetness.
Into your stockpot add: your celery, onions, (leeks are great, esp. the green leafy part) and carrots. Don’t go too heavy on the onions unless you are an allium fanatic. In that case, be my guest!
Looking for a stockpot to beat all? My favorite one. ( Amazon affiliate) Love the glass lid.
If you want an even more robust flavor and have the time, roast your vegetables first. If you don’t have much time . . . ‘weep’ them. Put them in a strainer over a little water and start the steaming process. When you see they have begun to ‘weep’, or are extruding their liquids, place them in your stockpot and they will release more flavor.
You can add mushrooms for a more earthy or full flavor.
Kale, broccoli, cabbages, etc add a strong pungent flavor and are not advised unless you add them toward the end, and this is what you want. Tomatoes can also be overpowering, but if you want a tomato stock, which is absolutely one of our favorites, cook away!
More goodies to add: Squash peelings, onion peelings, a few pieces of potatoes which add body.
Depending on the use of your broth, you may want to keep it neutral. In that case, add healthy sea salt, or Himalayan salt and once you have brought it to a boil, simmer for one hour or so.
Strain out the large vegetables and then strain completely for your broth.
However, if you would knock someone’s socks off and hear the hallelujah chorus coming from the dinner table, add the following, according to your taste buds.
Garlic cloves, a few bay leaves, thyme, peppercorns, parsley, basil, cilantro and if you haven’t added celery ( or if you have and you are very brave), add celery seasoning. Unsalted.
Add those ingredients halfway through the simmer. Strain out when you are done.
Be prepared for an epiphany. Right in your kitchen.
It’s that good.
You can double your recipe (which is practical, economical and just plain smart). This broth freezes well and you will have it as you need it.
And the truly industrious of us – which I am not – can put up a load in the canner!
Here is an exact recipe for anyone who prefers not to wing it.
If you have an Instant Pot, you are greatly blessed. You can make your broth/stock in about 15 minutes!
Super-Powered Vegetable Broth/Stock Recipe
1 1/2 medium onion, skin and all
8 stalks of celery
8 oz of a mild mushroom (like button)
3 large carrots
1 head of garlic, cut in half, skin and all
6 sprigs of parsley or 2 tablespoons of dried
2 bay leaves
2 teaspoons of thyme
1 teaspoon of basil
1 teaspoon of peppercorns or 1/2 teaspoon of pepper ( to your tastes)
sea salt to taste (you can add this last, to taste)
1 tablespoon of olive oil (to saute your veggies)
Add your vegetables, all chopped, into a stock pot and brown them just until softened
Add a potato if you would like your broth thickened a little. Your broth won’t be as clear.
Bring to a boil – then simmer
Start cooking down the liquids and add seasonings when half cooked down, or about 30 minutes into the simmer.
Enjoy fresh, refrigerated or later – frozen. Keeps up to three months.
Tip: this can be your creation. Use what you have, and even save up in a quart bag in the freezer all the kitchen scraps you would have normally thrown out.
Tip: save time and brown all the peelings as well. I would only peel if I didn’t have organic produce!