Vegetable Broth
December 9, 2025
Grocery List
Produce
- 3 carrots
- 2 celery stalks
- 2 onions
- 1 leek (optional but recommended)
- 4 garlic cloves
- 1 handful fresh parsley
- 2 bay leaves
Pantry
- Olive oil
- 2 litres water
Spices
- Salt
- Black peppercorns
Proteins
- None
Other
- Optional: leftover vegetable scraps (peels, ends, herbs)
Utensils
- Large stock pot
- Knife & chopping board
- Ladle
- Fine mesh strainer or cheesecloth
- Storage containers
Ingredients (Makes ~2 Litres)
- 3 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 onions, quartered
- 1 leek, sliced
- 4 garlic cloves, smashed
- 1 handful parsley
- 2 bay leaves
- 1 tsp peppercorns
- 1 tbsp olive oil
- 2 litres water
- Salt to taste
Meal Prep Steps
- Wash all vegetables thoroughly; no need to peel unless dirty.
- Roughly chop everything — large chunks are fine.
- Keep any clean vegetable scraps from other meals (onion skins, carrot peels, celery tops) in a freezer bag to add to the pot.
Cooking Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add onions, carrots, celery, leek, and garlic. Sauté 5 minutes to develop flavour.
- Add parsley, bay leaves, peppercorns, and any vegetable scraps.
- Pour in 2 litres of water.
- Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 60–90 minutes.
- Strain the broth through a fine mesh sieve or cheesecloth.
- Season with salt to taste.
- Cool completely before storing.
Storage & Reheating Instructions
- Fridge: Store in sealed containers for up to 5 days.
- Freezer: Freeze in portioned containers or ice cube trays for 3 months.
- Reheat: Bring to a gentle simmer on the stove. Do not boil vigorously, as flavour may dull.