20-Minute Vegetable Broth

Vegetable Broth (seen here frozen)

Vegetable Broth (seen here frozen)

A common misconception is that a good broth takes loads of time, but this recipe saves time and money without compromising on flavor. Vegetable broth is also highly customizable; I add ginger and lemongrass for Asian-inspired soups (see my Ginger Noodle soup, coming soon!) or opt for savory herbs in a minestrone (see my Quinoa Minestrone). My recipe for vegetable broth can depend on what is in my refrigerator and what is in season at the time, but here are some recommendations as to what to include!

If preparing this broth for a recipe, use as much water as you’ll need of broth. If you’re making this broth to freeze and save for future use, (which I highly recommend it—I freeze mine in muffin tins; each muffin spot holds about ½ cup of broth) I suggest using about 12 cups .

Ingredients Amount
Carrots, chopped 1 per cup of broth
Celery Stalks, chopped 1 per cup of broth
Onion, diced (with or without skins) ¼ per cup of broth
Potatoes, chopped ½ per cup of broth
Leeks, chopped ¼ per cup of broth
Ginger, peeled and chopped ½ inch per cup of broth
Mushrooms, chopped ½ cup per broth
Rosemary, Oregano, Basil, Thyme, (dried or fresh) 1 teaspoon per cup of broth
Bay Leaf 1 leaf per cup of broth
Generous helping of salt (this is a must) I recommend at least 1 teaspoon per cup of broth


  1. In a large pot, water to a boil
  2. Add all desired vegetables, herbs, and spices
  3. Cover and let simmer for 15 minutes
  4. Strain finely until you are left with only broth



  • Make sure to wash all vegetables and fresh herbs before adding to the mix—you don’t want any dirt or grit in your broth



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