The Delicious Guide to Golden Vegetable Broth: From Scraps to Liquid Gold
This isn't just a recipe; it's a guide to creating the most flavorful, rich, and versatile vegetable broth from scratch. Forget the bland, salty boxed versions. This homemade golden vegetable broth is a kitchen staple that will elevate your soups, stews, risottos, and sauces. It's the perfect way to use up vegetable scraps and reduce food waste.
Equipment
- Large stockpot or Dutch oven (at least 8 quarts)
- Cutting board
- Chef's knife
- Vegetable peeler
- Large wooden spoon
- Fine-mesh strainer or colander lined with cheesecloth
- Large bowl or container to catch the strained broth
- Storage containers or jars (for freezing or refrigeration)
Ingredients
- 2 tablespoons olive oil
- 2 large yellow onions skins on, quartered
- 3-4 large carrots unpeeled, roughly chopped
- 3-4 celery stalks with leaves, roughly chopped
- 1 leek white and light green parts, washed thoroughly and chopped
- 5-6 cloves garlic skins on, smashed
- 1 large bunch of parsley stems or whole parsley
- 8-10 whole black peppercorns
- 2 bay leaves
- 4 quarts 16 cups cold water
Instructions
- Optional Vegetable Scraps: clean peels from carrots and potatoes, mushroom stems, fennel fronds, corn cobs (for sweetness). Avoid: cruciferous vegetables like broccoli, cabbage, or cauliflower as they can make the broth bitter.
- Sauté the Aromatics: Heat the olive oil in the large stockpot over medium-high heat. Add the onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and have started to brown and caramelize. This step is crucial for developing a deep, rich flavor.
- Add Remaining Ingredients: Add the chopped leek, smashed garlic cloves, parsley, peppercorns, and bay leaves to the pot. Stir everything together for another minute until fragrant.
- Cover and Simmer: Pour the cold water over the vegetables, ensuring they are fully submerged. Bring the mixture to a boil, then immediately reduce the heat to low. Let it gently simmer, partially covered, for at least 1 to 1.5 hours. Do not let it boil rapidly, as this can make the broth cloudy.
- Strain the Broth: Turn off the heat. Carefully pour the broth through a fine-mesh strainer or a colander lined with cheesecloth into a large bowl. For an extra clear broth, don't press down on the vegetables in the strainer, as this can push through unwanted solids.
- Cool and Store: Let the broth cool to room temperature before transferring it to jars or airtight containers for storage.
Notes
I've made this broth over 20 times, and here's what I've learned: This recipe is my go-to base for almost everything. The secret to a non-bitter, deeply savory broth is caramelizing the onions, carrots, and celery first—don't skip this step!
I also learned the hard way to avoid brassicas (like broccoli stems or kale ribs); they release sulfur compounds that ruin the flavor. Keeping the onion and garlic skins on adds a beautiful golden color you just can't get otherwise. Finally, I never salt my broth during cooking. This makes it a blank canvas, allowing me to season the final dish (like soup or risotto) perfectly without making it overly salty.
Storage Tips
Refrigerator: Store in an airtight container for up to 5-7 days.
Freezer: This broth freezes beautifully. Pour cooled broth into freezer-safe containers, jars (leave an inch of headspace for expansion), or even ice cube trays for smaller portions. It will last for up to 6 months.
Serving Suggestions
Use this golden broth as a base for ramen, minestrone, lentil soup, or any recipe that calls for vegetable or chicken broth. It's also fantastic for cooking grains like quinoa or rice, adding a huge flavor boost.
Reheating Instructions
Gently reheat the broth in a saucepan over medium-low heat until warm. If using frozen broth, you can thaw it in the refrigerator overnight or reheat it directly from frozen on the stovetop.
Flavor Variations
Mushroom Umami Bomb: Add a handful of dried shiitake mushrooms or fresh mushroom stems for a deep, earthy flavor.
Asian-Inspired: Add a knob of fresh ginger and a stalk of lemongrass during the simmering stage.
Herbal Notes: Add a few sprigs of fresh thyme or rosemary along with the parsley.
Pairings
This broth is the foundation for countless dishes. It pairs wonderfully with hearty root vegetables, leafy greens, legumes, and all types of pasta and grains.
Leftover Transformation Ideas
The leftover vegetable pulp has given up most of its flavor, but it can be blended with a little broth and tomato paste to create a savory paste for spreading on toast, or it can be added to your compost pile.
Troubleshooting Tips
Cloudy Broth? You may have boiled it too vigorously or pressed on the vegetables while straining. A gentle simmer is key. It's still perfectly fine to eat!
Bitter Broth? You may have used cruciferous vegetables or cooked it for too long (over 2 hours can sometimes lead to bitterness).
Bland Broth? You might not have caramelized the vegetables enough at the beginning. You can also try adding a piece of kombu (seaweed) or a tablespoon of tomato paste for more depth.
Recipe Notes
Substitutions: Feel free to use whatever vegetables you have on hand. Sweet potatoes (in moderation), parsnips, and bell peppers are great additions.
Make-Ahead: This is a perfect recipe to make on a Sunday and use throughout the week.
Scaling: You can easily double this recipe if you have a large enough pot. The simmer time remains the same.
Nutrition
Calories: 33kcalCarbohydrates: 2gProtein: 0.2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 3mgPotassium: 26mgFiber: 0.2gSugar: 0.4gVitamin A: 156IUVitamin C: 2mgCalcium: 9mgIron: 0.2mg
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