Vegetable Broth

Vegetable Broth
Photo Credit: Nina Olsson

Recipe reprinted with permission from Bowls of Goodness by Nina Olsson, photography by Nina Olsson. Published by Kyle Books.

Vegetable Broth

  • Serves: 8
  • Prep Time:
  • Cook Time:
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  • Basic vegetable broth
  • Mix of root vegetables like celery, carrot, and leek, washed and chopped onions
  • Water, to cover
  • Next-level vegetable broth
  • Add-ins to the basic broth
  • Handful of dried mushrooms
  • Roasted vegetables (squash and root vegetables like beets, potato, carrot, parsnip, onions)
  • Bay leaves
  • Herbs
  • Makrut lime leaves
  • Ginger
  • Garlic
  • Peppers


  1. Cover the vegetables with water. Bring to a boil and lower the heat. Let the broth simmer for 45 minutes to 1 hour.
  2. Remove the vegetables with a slotted spoon. Filter the broth through a fine sieve or a colander lined with cheesecloth.
  3. Freeze the broth in tightly sealed containers until ready to use. It keeps for at least a month in the freezer.