broths + soups/ recipes/ season/ winter

Winter Root Vegetable Broth

Winter Root Vegetable Broth | Well and Full | #vegan #broth #recipe

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 | Well and Full | #vegan #broth #recipeWinter Root Vegetable Broth | Well and Full | #vegan #broth #recipe

Winter Root Vegetable Broth | Well and Full | #vegan #broth #recipe
5 from 1 vote
Print

Winter Root Vegetable Broth

You'll be surprised how easy it is to make this winter root vegetable broth at home - it tastes way better than store-bought, with a fraction of the sodium!
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes

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

  1. First, prep all the vegetables by washing and drying them.
  2. Then, cut them all as directed above.
  3. 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.
  4. 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.
  5. Remove pot from heat and strain broth from the vegetables. Reserve broth in glass jars or whatever containers you have on hand.
  6. Use broth immediately, or keep in the fridge for up to a week. (Will also keep in the freezer for 4-6 months).
  7. Enjoy!

Winter Root Vegetable Broth | Well and Full | #vegan #broth #recipe

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

 

24 Comments

  • Reply
    Sarah @ Making Thyme for Health
    February 16, 2017 at 10:26 am

    I’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?

    • Reply
      Sarah
      February 16, 2017 at 2:03 pm

      You 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 :)

  • Reply
    Veronika
    February 16, 2017 at 4:11 pm

    Such beautiful photos!<3 And yes, I totally agree! Homemade broth always tastes better :)

    • Reply
      Sarah
      February 17, 2017 at 10:13 am

      Homemade broth is the best!! :D

  • Reply
    doublebatchblog
    February 16, 2017 at 6:39 pm

    Love finding meatless broth recipes! Can’t wait to experiment on this one!

    • Reply
      Sarah
      February 17, 2017 at 10:12 am

      I hope you like it!! :D

  • Reply
    Natalie | Feasting on Fruit
    February 17, 2017 at 11:38 am

    I 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 :)

    • Reply
      Sarah
      February 17, 2017 at 1:26 pm

      You’ve got to try it, girl! It’s so good!! :D

  • Reply
    Carrie Jiampa
    February 17, 2017 at 7:26 pm

    I can’t wait to try this. It looks so yummy! I can already smell the deliciousness.

    • Reply
      Sarah
      February 18, 2017 at 11:24 pm

      Homemade broth makes your kitchen smell amazing!! :D

  • Reply
    Tori//Gringalicious.com
    February 18, 2017 at 4:11 am

    This 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!

    • Reply
      Sarah
      February 18, 2017 at 11:25 pm

      Homemade veggie broth is so good, you’ve got to try it!! :D

  • Reply
    Lauren @ Lauren Caris Cooks
    February 18, 2017 at 7:43 am

    Making 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!

    • Reply
      Sarah
      February 18, 2017 at 11:26 pm

      I totally agree, it’s such a great way to use leftover veg!!

  • Reply
    Louisa
    February 18, 2017 at 12:15 pm

    Thank you for this recipe! I’ve actually never made my own broth but will try now :)

    • Reply
      Sarah
      February 18, 2017 at 11:26 pm

      I hope you love it, Louisa!!

  • Reply
    Teffy Perk
    February 19, 2017 at 11:46 am

    Making 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 =)

    • Reply
      Sarah
      February 19, 2017 at 1:11 pm

      That sounds like an awesome idea!! Now I just need to get a slow cooker lol ;)

  • Reply
    Maya | Spice + Sprout
    February 19, 2017 at 6:56 pm

    I 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

    • Reply
      Sarah
      February 20, 2017 at 10:35 am

      I’m not gonna lie, sometimes I buy store bought too, but homemade broth is a real treat!! ;) Thanks Maya!! <3

  • Reply
    Sarah | Broma Bakery
    February 19, 2017 at 7:15 pm

    Gorgeous, lovebug!

    • Reply
      Sarah
      February 20, 2017 at 10:36 am

      Thanks girl!! <3

  • Reply
    Traci | Vanilla And Bean
    February 20, 2017 at 11:57 am

    It 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!

    • Reply
      Sarah
      February 21, 2017 at 10:44 am

      It’s the best!! Adding the sweet potatoes gave the broth a lovely flavor :)

    Leave a Reply