Disclaimer: I used to think making your own broth was pointless. I mean, you can just buy good-quality broth in boxes at the store, right? But then I actually made it. And I was blown away by how ridiculously easy it was – you just chop up some veggies, let them simmer in water, then drain. That’s literally it. And it tastes SO MUCH BETTER than store bought. You control the flavors, the salt level, everything.
That being said, this root vegetable broth recipe is more of a guide than a real recipe. Honestly, the only three key vegetables that I would recommend keeping are carrots, celery, and onion (the mirepoix vegetables, as the French say). Everything else can be substituted – just make sure you have a decent level of vegetables in the pot, filling it around halfway or so. To make this recipe seasonal, I used root vegetables (but that can be adjusted to your preference!)
One last word about salting – this is 100% to your taste. The broth will taste great without salt, but for most palates it will taste a bit better with salt. Once you’ve drained the broth from the vegetables, let it cool a little and then start adding a few shakes of salt. Taste, and add more if needed. Just be careful – you can always add more salt, but never less. With these things in mind, I wish you happy broth-making!
Winter Root Vegetable Broth
Ingredients
- 1 Sweet Potato not peeled, cut into slices
- 2 Large Carrots cut into slices
- 2 Red Onions peeled and cut into slices
- 2 Parsnips cut into slices
- 6 Crimini Mushrooms quartered
- 2 Stalks Celery chopped
- 2 Bay Leaves
- 2-3 Sprigs Fresh Thyme
- 12 Cups Water
- Salt to Taste
Instructions
- First, prep all the vegetables by washing and drying them.
- Then, cut them all as directed above.
- Place the cut vegetables and water in a large pot on the stove, and bring to a boil. Once water is boiling, reduce to a simmer and let cook for an hour.
- When done, taste broth and add salt as desired. I usually just add a few shakes of salt - I like to keep the pure taste of the vegetables.
- Remove pot from heat and strain broth from the vegetables. Reserve broth in glass jars or whatever containers you have on hand.
- Use broth immediately, or keep in the fridge for up to a week. (Will also keep in the freezer for 4-6 months).
- Enjoy!
Quote of the Day:
We must let go of the life we have planned, so as to accept the one that is waiting for us.
– Joseph Campbell
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
24 Comments
Sarah @ Making Thyme for Health
February 16, 2017 at 10:26 amI’m ashamed to admit that I’ve never made my own broth! You make it look so easy and it sounds way better than anything you can get at the store. I’m curious though, what do you do with the cooked veggies after you separate the broth? Just eat them as is?
Sarah
February 16, 2017 at 2:03 pmYou can definitely eat the leftover veggies, or compost them! I usually save the hardy carrots and root vegetables for eating later, then compost the rest :)
Veronika
February 16, 2017 at 4:11 pmSuch beautiful photos!<3 And yes, I totally agree! Homemade broth always tastes better :)
Sarah
February 17, 2017 at 10:13 amHomemade broth is the best!! :D
doublebatchblog
February 16, 2017 at 6:39 pmLove finding meatless broth recipes! Can’t wait to experiment on this one!
Sarah
February 17, 2017 at 10:12 amI hope you like it!! :D
Natalie | Feasting on Fruit
February 17, 2017 at 11:38 amI gotta admit, I relate to that first sentiment a little too closely when it comes to the idea of homemade broth. But I’ve never seen a boxed one with such a beautiful blend of veggies–parsnips, mushrooms, sweet potatoes even–it sounds so good! Okay, okay I will try it :)
Sarah
February 17, 2017 at 1:26 pmYou’ve got to try it, girl! It’s so good!! :D
Carrie Jiampa
February 17, 2017 at 7:26 pmI can’t wait to try this. It looks so yummy! I can already smell the deliciousness.
Sarah
February 18, 2017 at 11:24 pmHomemade broth makes your kitchen smell amazing!! :D
Tori//Gringalicious.com
February 18, 2017 at 4:11 amThis broth sounds delicious! I have gotten to a place in my cooking where I can’t imagine ever buying broth again, but I’ve actually never tried simply making a veggie broth. This is something I must do asap, so thanks for sharing!
Sarah
February 18, 2017 at 11:25 pmHomemade veggie broth is so good, you’ve got to try it!! :D
Lauren @ Lauren Caris Cooks
February 18, 2017 at 7:43 amMaking my own broth is something I didn’t try until last year either, and it’s SO worth it!! It’s also a great way to use up leftover veggies! I love your version, definitely going to be trying this out!
Sarah
February 18, 2017 at 11:26 pmI totally agree, it’s such a great way to use leftover veg!!
Louisa
February 18, 2017 at 12:15 pmThank you for this recipe! I’ve actually never made my own broth but will try now :)
Sarah
February 18, 2017 at 11:26 pmI hope you love it, Louisa!!
Teffy Perk
February 19, 2017 at 11:46 amMaking your own does make SUCH a difference! I’ll usually use my slow cooker and just let it cook on low for a decent amount of hours or so, makes such a lovely broth. Never added parsnip though, will add it in next time =)
Sarah
February 19, 2017 at 1:11 pmThat sounds like an awesome idea!! Now I just need to get a slow cooker lol ;)
Maya | Spice + Sprout
February 19, 2017 at 6:56 pmI totally agree! I started making my own broth last winter, and while I am often lazy and turn to the store bought ones, they just can’t compare to homemade :) Your root veggie broth looks delicious! I am definitely going to make it <3
Sarah
February 20, 2017 at 10:35 amI’m not gonna lie, sometimes I buy store bought too, but homemade broth is a real treat!! ;) Thanks Maya!! <3
Sarah | Broma Bakery
February 19, 2017 at 7:15 pmGorgeous, lovebug!
Sarah
February 20, 2017 at 10:36 amThanks girl!! <3
Traci | Vanilla And Bean
February 20, 2017 at 11:57 amIt was only last year that I started making my own broth, although I do keep a jar of concentrate in the refrigerator because I tend to run out of freezer space. I love that you’ve added sweet potatoes, something I’ve not tried. One of the things I love about homemade broth is the color. If you need an almost clear broth, just use lighter color veggies.. need darker, add mushrooms. SO versatile and the flavor is over the TOP!
Sarah
February 21, 2017 at 10:44 amIt’s the best!! Adding the sweet potatoes gave the broth a lovely flavor :)