Homemade Vegetable Broth

What You'll Need

• 2 tbsp olive oil or avocado oil

• 2 large carrots, chopped

• 2 celery stalks, chopped

• 1 large onion, quartered (leave the skin on for color)

• 4 cloves garlic, smashed

• 1 cup mushrooms, sliced (optional for umami)

• 1 small bunch parsley (stems and leaves)

• 1 tsp black peppercorns

• 2 bay leaves

• 1 tsp sea salt (adjust to taste)

• 8–10 cups filtered water

• Optional add-ins: a piece of kombu (for minerals), a few sprigs of thyme, or a small piece of ginger for depth

Let's Cook

1. Sauté Aromatics:
   In a large stockpot, heat oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes, until slightly softened and fragrant.

2. Add Remaining Ingredients:
   Add mushrooms, herbs, salt, and water. Bring to a gentle boil, then reduce heat to a low simmer.

3. Simmer Gently:
   Let simmer uncovered for 45–60 minutes, stirring occasionally. Avoid boiling too vigorously, as it can make the broth cloudy.

4. Strain & Store:
   Remove from heat and strain through a fine mesh sieve. Discard solids. Taste and adjust salt as needed.

5. Cool & Keep:
   Let broth cool before refrigerating. Store up to 5 days in the fridge or freeze for up to 3 months.