I love making vegetable broth. In fact, there was a time a few years ago homemade veggie broth was all we used. But then, life got busy and it I stopped making it.
Seeing the article below reminded me how much I enjoyed making it and knowing that I was making something wonderful and healthy for my family. I forget that I can make a big pot, put it in small containers and freeze it for later use.
One note to the article I disagree with. I have used brussel sprouts in my broth/stock on numerous ocassions. I use less than one cup of brussel sprout scraps and have never gotten a bitter taste. That said, I have in the past “made a day of it” making broth in the morning and then a big pot of homemade soup that evening. So, maybe its just that I’ve used it almost instantly, not really giving it a chance to get bitter.
Making vegetable broth is one of those things that’s really easy to do, but I bet most of us don’t do it. Or, at least, don’t do it often. I use vegetable broth in a lot of my recipes, but I’ll be honest, I often use store-bought broth. But I shouldn’t because making your own vegetable broth is so, so easy. And you know what else? It tastes so much better too.
Unlike meat-based broths, there’s no skimming off fat or any of that ickiness. You don’t need to keep the pot on the stove for hours either. But it does require a little bit of advance planning. It also requires these three things:
Onions + Celery + Carrots Onions (or a member of the onion family–leeks or shallots work too), celery, and carrots.
That’s your starting point, but from there, you can tailor your broth to what you’re going to be using it for. Add sprigs of thyme and parsley to make a cooking liquid for rice and other grains. If you’re going to be using the broth as a base for an Asian-inspired soup (like this Thai Red Curry Soup), try adding fresh ginger and lemongrass.