Homemade Vegetable Broth Recipe

Peel and chop the carrots, parsnips, and root parsley. Slice the leek and onion, and mince the garlic.

2️⃣ Sauté the Vegetables:
In a large pot, add a splash of olive oil over medium heat.

Add the onion and garlic to the pot and sauté for about 5 minutes, or until softened and fragrant.

Add the remaining chopped vegetables (carrots, parsnips, leek, and root parsley) and sauté for another 5 minutes, stirring occasionally.

3️⃣ Add Water and Simmer:
Once the vegetables are lightly sautéed, add about 8 cups of water to the pot.

Bring the mixture to a boil, then reduce the heat to a low simmer.

4️⃣ Simmer the Broth:
Let the broth simmer for about 45 minutes to 1 hour, stirring occasionally. This will allow the vegetables to release their flavors into the water.

5️⃣ Strain the Broth:
Once the broth is flavorful, strain out the vegetables using a fine mesh sieve or cheesecloth, discarding the solids.

6️⃣ Season and Adjust:
Taste the broth and add salt and pepper to taste. You can also add a sprig of thyme or a bay leaf while simmering for added depth of flavor if desired.

Serving and Storage Tips: