Vegetable broth

Vegetable stock

An umami “bomb” without meat

It is needless to say that for a tasty meal we need a strong broth. But when we have to avoid meat then what? No problem!!!! We’re just going to make a broth with lots of vegetables, full of flavour that might even be better than meat broth.

Some secrets to be revealed

  1. We avoid leafy vegetables such as cabbages, broccoli, cauliflower, etc. because they will give us a bad taste in the broth.
  2. We try to use equal amounts of “salty” and “sweet” vegetables. Carrot and onion have a lot of sugar but they need something more to make the broth nice, for this reason we will use fennel, celery and leeks.
  3. In professional kitchens, broths are made with edible parts of the vegetable that would otherwise end up in the trash. From time to time we have seen onion skins, carrot skins, pepper seeds, etc. put into broths. Keep the skins from the onions to dye your Easter eggs and instead put in the stalks of dill and parsley, trimmings of the tomato when you cut slices or ends from the carrots you cut for garnish.
  4. A simmering means clear stock, so after the first boil, lower the temperature and let the magic happen.
Vegetable stock
Preperation 15 minutes
Cooking 45 minutes
Total Time 1 hour
Course Basic Recipes, Stock and Broths
Nationality French
Yields 2 liters


  • 250 gr onions
  • 250 gr leeks
  • 200 gr carrots
  • 100 gr celery
  • 100 gr fennel
  • 100 gr parsley stalks
  • 2 gloves garlic
  • 1 pc bay leaf
  • 3 gr thyme fresh
  • 5-6 pc black peppercorns
  • 3 liters water


  • Wash, clean and cut all the vegetables into thin slices. We don't have to be very careful with the size just be about the same size.
    250 gr onions, 250 gr leeks, 200 gr carrots, 100 gr celery, 100 gr fennel
  • Smash the garlic cloves with the help of the knife.
    2 gloves garlic
  • Put all the vegetables in a pot and add the water. Boil on high heat until the water begins to boil rapidly.
    250 gr onions, 250 gr leeks, 200 gr carrots, 100 gr celery, 100 gr fennel, 100 gr parsley, 2 gloves garlic, 1 pc bay leaf, 3 gr thyme, 3 liters water, 5-6 pc black peppercorns
  • Once boiling, reduce to medium-low heat and skim off any foam that has formed.
  • Simmer for 45 minutes to 1 hour.
  • As soon as the broth is ready, we pass it through a fine sieve or chinois and use it accordingly.



You can store the  vegetable broth for 2-3 days in the refrigerator or for up to 6 months in the freezer.
Do not throw away the vegetables you boiled. You can grind them in a grinder or with a blender and with a little broth and salt and pepper you can make a very tasty vegetable velouté soup.

Leave a Reply