Homemade Vegetable Broth

Dr. Pedre soup

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

Ingredients

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

Step 1

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.

Step 2

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.

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