A great staple to have on hand! Vegetable broth is used as a base in so many recipes,
from soups to casseroles, even in stir-fries. But you can also enjoy this mineral-rich
broth day or night with lunch or dinner. It nourishes your gut and your body, too.
Homemade Vegetable Broth
WF DF GF SF VEG VG
Yields 4 cups
4 carrots, roughly chopped
4 stalks celery, roughly chopped
½ medium zucchini, roughly chopped
½ medium parsnip, roughly chopped
4 green onions (green parts only) roughly chopped
5 bay leaves
1 tablespoon sea salt
1 teaspoon black pepper
¼ cup of fresh parsley
A few sprigs of fresh thyme
6 cups filtered water
Place all the vegetables, herbs, and seasonings in a large stockpot. Cover with the water. Bring to a boil, reduce the heat, and simmer for about 1 hour.
Pour the broth through a strainer to remove the solids. Store the broth in a mason jar in the refridgerator for a maximum of 3-4 days, or freezer for up to 4 months.
Tip: This keeps well in the freezer, too. I like to freeze the broth in ice cube trays and save it for recipes that require a small amount of vegetable broth.