Today I am here with a easy to make and freeze Homemade Vegetable Broth Recipe. This broth can be used for anything, from soups to making rice and everything in-between. Though the recipe here is made with vegetables, I use the same recipe for any Non- Vegetarian broth too. I just add meat to it. This vegetable broth can be stored in the refrigerator for 4 to 5 days. As there are no preservatives in it, so I prefer using it sooner. It can also be stored in the freezer in the form of cubes, so when your recipe calls for a stock/broth, just use that cube.
Preparation Time: 10 mins
Cook Time: 40 mins
Makes: 3 cups
- 3 organic celery stalks
- 3 garlic cloves
- 2 carrots
- 2 tomatoes
- 1/2 medium bell pepper
- A small bunch of spring onions
- A hand full of cut button mushrooms
- 2 teaspoon olive oil
- 2 bay leaves
- 1-1/2-inch cinnamon stick
- 4 peppercorns
- A dash of mace
- 6 cups water
- Salt to taste (optional)
Wash, peel (carrots) and cut vegetables into pieces.
In a pot, add oil. Once heated add spices (bay leaves, peppercorns, cinnamon stick, garlic cloves, and mace). Let it splutter.
Then add all the vegetables, and sauté for few minutes till the tomatoes turn soft.
Add water to the vegetables, and turn heat to low. Let it simmer for 40 to 45 mins.
After 45 mins, switch off the heat. Run it through a strainer, to get rid of the vegetables and spices.
The broth is ready.
In the current recipe, I haven’t added salt. So that I have control over salt for the final dish in which this broth will be used. You can add salt.
Do not discard the strained vegetables. They can be used in other recipes.
Once the broth cools down, store as soon as possible in an airtight container in a refrigerator or in a freezer.