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Why This Easy Veggie Broth Is So Important To Master
Being able to create a flavorful base is a basic culinary task to master in becoming a skilled or competent cook. It’s one of the first recipes you learn in culinary school as it’s the foundation knowledge. Everyone should be able to make homemade broth as it saves time, cash, and it is a healthier swap to store-bought alternatives! This easy veggie broth recipe is a nutrient-dense and flavorful one meant to be made in bulk for freezing and future use.
What’s The Difference Between Stock & Broth?
Really, it’s not much.
I’ve had a lot of clients ask: “Is stock the same as broth?” It’s a common confusion. The simple answer is, is that stock often refers to a liquid base that has been made through the roasting and simmering of bones. A broth is often a less complex liquid base through the simmering of these items.
As “bone broth” has become very popular in recent years, it’s understandable to stump the amateur or even a seasoned cook. Truthfully, they are one of the same and can often be used interchangeably.
Stocks and broths are created with much variety. However, mastering the culinary foundations is beneficial for a novice cook. I often advise my students and readers to roast veggies prior, with the traditional ingredient: tomato paste. If you’re looking for a quicker approach and more mild flavors, you can simply add water over stove-cooked veggies to allow it to simmer. If you are at all sensitive to tomato, you can generously season your veggies with turmeric, fresh garlic or garlic granules, and your chosen oil. (I recommend avocado oil.)
What Tools I Suggest For This Recipe & Future Ones
The items below are a few of my top recommendations I use for this easy veggie broth recipe. The stockpot is my chosen recommendation and the exact one that I use for many of my meals. The immersion blender is my go-to device when making soups that require any sort of blending or pureeing. This tool makes it easy to create additional flavor while reducing the washing of a large food processor or blender.
Additionally, the filtration system is the exact device that I have to provide me with clean, drinkable water. You can read more about my experience with this filter here. The knife linked is my favorite one that I use daily. The mini crockpot pictured is a great option for at home, or at work. Bringing my lunch in this device makes it easy to plug it in, allow it to heat, & it’s ready for lunchtime. In an office setting, it makes it convenient to plug in at your desk with a contained lid to reduce tempting smells.
Chef Dee’s Easy Vibrant Veggie Broth
- 2 stock pots (We're bulk prepping stock to freeze!)
- 1 full bunch celery
- 8 large carrots
- 4 large onions
- 1 small fennel bulb with stalk
- 2 tsp turmeric powder
- 2 tsp pepper corns
- 1/2 can tomato paste
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 8-10 liters filtered water
- 2 bunches parsley
- 2 bay leaves (optional)
- 10 sprigs thyme
- Wash all of your vegetables and herbs and prepare to set up your work station.
- Turn on your oven to 425 degrees farenheigt.
- Using your chef's knife, dice your celery, carots, onions, and fennel into medium diced pieces. Reserve.
- Once your oven has come to temp, combine your vegetables, olive oil, and tomato paste. Mix thoroughly. Follow by adding this to your oven once it has come to temp.
- Roast these veggies until they have achieved a mild char (about 20 minutes.)
- Remove your roasted veggies and add them to your dutch oven or stockpot.
- Follow with your filtered water and your remaining ingredients and bring to a boil, reduce to a simmer. Reduce to 1/4 and allow to properly cool and a low, shallow pan.
More Recipes To Enjoy
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