Nourishing Homemade Vegetable Broth Without Chemicals

Serving: Use the broth as a base for soups, stews, risottos, or to cook grains like rice and quinoa. It’s also wonderful sipped warm on its own as a comforting drink.

Storage: Let it cool completely. Store in jars or airtight containers:

In the fridge: up to 5 days

In the freezer: up to 3 months

As a paste (if blended): Store in small jars and freeze or refrigerate. Use a spoonful as needed.

Variations
Herb Add-Ins: Add thyme, bay leaves, or rosemary for deeper herbaceous notes.

Spicy Version: Add black peppercorns or a piece of fresh ginger.

Roasted Option: Roast the vegetables before simmering for a richer, deeper flavor.

FAQ
Q: Can I leave out any ingredients I don’t have?
Yes! This recipe is flexible. Use what you have, and try to include a mix of sweet (carrots, parsnips) and savory (onions, leeks, celery).

Q: Is it salty?
The salt helps preserve the broth if you’re storing it as a paste. You can reduce the amount and add salt as needed in your final dishes.

Q: Can I compost the leftover veggies if I strain the broth?
Absolutely. Strained vegetables make excellent compost or can even be blended into patties or savory muffins.

Conclusion
This homemade vegetable broth is a clean, nourishing, and chemical-free alternative to store-bought options. It’s easy to prepare, budget-friendly, and a fantastic way to get the most out of fresh produce. Make a big batch and enjoy the rich flavors it brings to your kitchen all week long!