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Vegetable Broth
#Soups and stews
How to make

Vegetable Broth

This Vegetable Broth recipe is easy to make and it can be made from scraps. Vegan and perfect for a variety of dishes, like soups, risotto, sauces or other.

Vegetable Broth
This Vegetable Broth recipe is so good, that you will soon forget about ever using store-bought again. It's so easy to make and once you get the grip of it, cooking it becomes a routine. There are three steps in this recipe. Clean the veggies, add them to the pot, cook with some water. That's it, it's so simple. This Vegetable Broth enhances the flavor of so many dishes, like soups, risotto, pasta, stews, sauces and many, many more. It stores well and it freezes even better. Without further ado, let's jump onto the recipe.

Vegetable Broth

This Vegetable Broth or Vegetable Stock is one of those recipes where the homemade version is just so much better than store-bought. In store-bought vegetable broths, you can find additives and a lot of unnecessary sodium. Here, in this homemade vegetable broth version, you are the one who controls the ingredients and flavor, and that's just amazing. We love it, because, it is:

  • an easy recipe
  • vegan
  • there are endless possibilities of use (like pasta, risotto, sauces, soups, stews...)
  • dairy-free and gluten-free
  • can be made from scraps and adapted to the season
  • freezes well
  • made in just one pot

Feel free to use other vegetables too, for example whole tomato, peppers, broccoli, kale, celery root, spring onion or use vegetable scraps

Ingredients for  Vegetable Broth recipe


Peeling vegetables for  Vegetable Broth recipe


 Vegetable Broth recipe before cooking



It's quick, it's easy and you will only need one large pot. The grams, cups, and ounces aren't important in this recipe, just follow the steps and you will end up with an incredibly tasty, homemade vegetable broth. This is how you make it:

  1. Clean your vegetables
  2. Using a speed peeler (we used a really good one from Status Metlika) cut the carrots and celery to thin strips - this will help the vegetables to develop more flavor while cooking, which will result in a richer, tastier vegetable stock.
  3. Add all the ingredients to a large pot
  4. Pour in the water
  5. Cook
  6. Strain
  7. Use immediately or store for later

TIP: Wash and store any leftover vegetable like stalks, ends or peelings. Store in the freezer, in an airtight bag or container, then use in your vegetable broth.

Pouring water over the vegetables for vegetable stock


Cooked vegetable broth


Straining vegetable broth


Storing and freezing vegetable broth

It stores and freezes great. Refrigerate this vegetable stock in an airtight container for up to 5 days. Or freeze it. Cool the stock, then freeze it in airtight containers. Optionally, freeze in ice cube trays. Pour and divide the stock between ice cube molds, then place them in a freezer (make sure it's placed on a flat surface). Once it's frozen, transfer to freezer bags. This way you will have your vegetable broth always ready grab and use. Freeze for up to 6 months.

best vegetable broth


how to make best vegetable broth


Where to use vegetable broth?

Vegetable Broth recipe is one of those that can be used in all kinds of dishes, in all four seasons. It makes a dish richer and tastier. Here are some of our favorite ways to use it:

Thanks to Status Metlika for the amazing vacuum machine and vacuum bags. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

Lets get cooking!

  • makes
  • preparation:
  • cook:
  • total time:


  • vegetable prep

    Clean all your vegetables. Using a speed peeler (we are using a great one from Status Metlika) peel the carrots and celery stalk into thin strips. Add them to a large pot. Halve the unpeeled onion and crush unpeeled cloves of garlic. Add to the pot. Also add mushrooms, cauliflower, and leek. Tie the herbs together using a string and add them to the pot.

  • cook

    Season the vegetables with peppercorns, tomato paste and vegetable oil. Place over high heat and sauté the vegetables for about 3 - 4 minutes. Add water and bring to a boil, then reduce the heat to low and cook for 45 - 60 minutes. If you like you can add salt once the stock almost cooked.

  • strain and use

    Strain and discard the vegetables. Set a large sieve over a big bowl or pot. Pour the stock through. Use immediately or store in a fridge or freezer, once cooled completely.


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