Vegetable Broth

🛒 Ingredients

• Carrots 120 g · 48 kcal
• Celery stalks 80 g · 13 kcal
• Onion 110 g · 44 kcal
• Garlic cloves 6 g · 9 kcal
• Parsley stems 15 g · 6 kcal
• Bay leaves 1 g · 3 kcal
• Black peppercorns 2 g · 8 kcal
• Fresh thyme sprigs 3 g · 2 kcal
• Water 2000 g · 0 kcal

👨‍🍳 Instructions

1. Wash and coarsely chop the carrots, celery, and onion. Peel the garlic cloves and crush lightly. Collect parsley and thyme sprigs.
2. In a large pot, combine the chopped vegetables, garlic, parsley stems, bay leaves, black peppercorns, and thyme sprigs.
3. Pour in the water, ensuring all ingredients are fully submerged. Bring the mixture to a boil over medium-high heat, then reduce heat to low.
4. Simmer gently for at least 60-90 minutes, uncovered, to allow the flavors to meld. Skim off any foam that rises to the surface during the first 15 minutes.
5. Remove the pot from heat and let it cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the solids.
6. Season the finished vegetable broth with salt to taste. It can be used immediately or stored in the refrigerator for up to 5 days, or frozen for several months.