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

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!
5 from 1 vote
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
 

  • 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!