Vegetable Broth
- 25m Prep Time
- 1h Cook Time
- 2h Ready In
A rich and flavorful vegetable broth made from leeks, parsnips, carrots, celery, mushrooms, and aromatics. Simmered for over an hour to develop depth, this broth is perfect for soups, stews, or as a base for other dishes.
Ingredients
- 4 large leeks
- garlic cloves unpeeled
- Kosher salt and ground black pepper
- 1 large all-purpose potato peeled, cut lengthwise in half, and thinly sliced
- 1 small fennel bulb trimmed and chopped (optional)
- 3 parsnips peeled and thinly sliced
- 2 large carrots thinly sliced
- 3 stalks celery with leaves thinly sliced
- 1/4 lbs mushrooms trimmed and thinly sliced
- 10 parsley sprigs
- 4 thyme sprigs
- 2 bay leaves
- 1 tsp whole black peppercorns
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1753 mg
- Iron: 54 mg
- Magnesium: 682 mg
- Phosphorus: 1338 mg
- Potassium: 8839 mg
- Zinc: 13.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large leeks
- Kosher salt and ground black pepper
- 10 parsley sprigs
- 4 thyme sprigs
- 2 bay leaves
- 1 tsp whole black peppercorns
Prepare
- garlic cloves, unpeeled
- 1 large all-purpose potato, peeled, cut lengthwise in half, and thinly sliced
- 1 small fennel bulb, trimmed and chopped (optional)
- 3 parsnips, peeled and thinly sliced
- 2 large carrots, thinly sliced
- 3 stalks celery with leaves, thinly sliced
- 1/4 lbs mushrooms, trimmed and thinly sliced
Let's Cook
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Step 1.
Cut off the roots and trim the dark green tops from the leeks; thinly slice the leeks. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Transfer to a colander to drain, leaving the sand in the bottom of the bowl.
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Step 2.
In a 6-quart saucepot, combine the leeks, garlic, 1 cup water and a pinch of salt; bring to a boil over high heat. Reduce the heat to medium, cover and cook until the leeks are tender, about 15 minutes.
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Step 3.
Add the potato, fennel if using, parsnips, carrots, celery, mushrooms, parsley, thyme, bay leaves, peppercorns and 12 cups water. Bring to a boil over high heat; reduce the heat to low and simmer, uncovered, for at least 1 hour 30 minutes, until the broth is flavorful and slightly reduced.
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Step 4.
Taste the broth and continue cooking if the flavor is not concentrated enough. Season with salt and ground black pepper to taste. Strain the broth through a fine-mesh sieve into containers, pressing on the solids with the back of a wooden spoon to extract liquid; let cool to room temperature. Cover and refrigerate to use within 3 days, or freeze for up to 4 months.