I make bone broth on a regular basis (here’s my go to recipe) and bone broth bowls are one of my favorite meals, especially in winter. I have never made vegetable broth, but after seeing it a few times I wanted to see if it can hold up next to bone broth.
I reference two recipes (here and here) to make the vegetable broth, and not only is it a lot quicker and easier to make than bone broth, it tastes really good. You don’t peel any of the vegetables as the skin and peels add to the flavour and nutrients, but I suggest scrubbing them well. I used this fruit and vegetable wash which comes in handy for all the times I leave the skin intact. I have read that you can save the peels and scraps from your veggies, store them in a packet in the freezer and when it’s full enough turn those scraps into broth. I have not tried that, instead I use whole vegetables. Even with using whole vegetables, much like bone broth, it’s a super affordable dish.
I’ve used this broth in broth bowls (add in some vegetables, noodles and a protein), to cook quinoa (the liquid is absorbed which gives it a richer flavour) and anywhere broth is required. It beats store bought broth!
How to Make Your Own Vegetable Broth
Ingredients
- 1 tbsp coconut oil
- 4 medium carrots
- 1 medium parsnip
- 1 onion
- 4 celery stalks with leaves
- 1 small fennel with fronds
- 1 C Kale
- 4 cloves garlic
- 10-12 C boiling water
- 1/4 C fresh parsley
- 5 bay leaves
- 1 tsp Salt
- 1 tsp black pepper
Instructions
- Prep your ingredients by first washing and scrubbing the vegetables (except the onion and garlic).
- Chop carrots, parsnip, fennel, celery, onion and garlic into rough pieces. Leave the skins on as they add to the flavour and nutrients of the broth.
- Heat coconut oil in a large pot, add all the vegetables except the kale and parsley. Cook on a medium heat for 5 minutes, stirring often.
- Add in the kale, parsley, salt, pepper and bay leaves and stir to mix.
- Add in the boiling water and bring to a boil. Once it starts boiling, reduce to a simmer cover pot and cook on a low heat for an hour.
- After an hour, remove from stove and allow to cool.
- Remove the big chunks of vegetables and discard. Strain the broth through a fine sieve to completely remove any little bits of vegetables.
- Store in a glass jar or container in the fridge for a week or in the freezer for up to a month.
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