Ycaroh's Kitchen blog

Nutritious and Aromatic Vegetable Broth

Caldo de Vegetais

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour and 15 minutes

Servings

Approx. 2 quarts

Yield

2 quarts of broth

Calories

Approximately 40 calories per 8 oz.
This homemade vegetable broth is the essence of healthy cooking. Made from fresh ingredients and full of aromas, it’s the secret to bringing life and depth to soups, risottos, and sauces. Learning to make this broth is to acquire a basic culinary skill that will transform your homemade recipes, bringing a chef’s touch to your kitchen. Moreover, it’s an excellent way to use the vegetables you already have at home, reducing waste and ensuring a nutrient-rich diet.

Ingredients

  • 2 medium onions, quartered (the skin can add a golden color to the broth)
  • 2 medium carrots, washed and cut into large pieces
  • 2 celery stalks, washed and cut into large pieces
  • 4 cloves of garlic, unpeeled, lightly smashed (optional, but adds depth to the flavor)
  • 1 bay leaf for an aromatic touch
  • Sprigs of fresh thyme and parsley, for a fresh, herbaceous flavor
  • 10 black peppercorns, for a slight spicy kick
  • 2 quarts of cold water
  • Salt to taste (optional, adjust at the end)

Instructions

  1. Vegetable Preparation: Wash all the vegetables. Cut the onions, carrots, and celery into large pieces. Larger vegetable pieces release flavor slowly, resulting in a rich broth.
  2. Assembly: In a large pot, place the cut vegetables, garlic cloves, bay leaf, sprigs of thyme and parsley, and black peppercorns.
  3. Adding Water: Cover the ingredients with 2 quarts of cold water. Cold water helps to extract the flavors gradually, resulting in a more flavorful broth.
  4. Cooking: Bring the pot to a boil. Once it starts boiling, reduce the heat to low and simmer for 1 hour, partially covered. During cooking, skim off any impurities that rise to the surface with a skimmer.
  5. Straining the Broth: After cooking, strain the broth using a fine mesh strainer. For an even clearer broth, strain a second time through a fine cloth.
  6. Cooling and Storing: Let the broth cool to room temperature before refrigerating or freezing. It can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Tips & Tricks

  • Roasting Vegetables: For a more intense flavor and richer color, consider roasting the vegetables at 400°F for 30 minutes before adding them to the water.
  • Vegetable Variations: Feel free to add other vegetables like leeks, fennel, or mushrooms for different flavor profiles.
  • Avoiding Strong Flavors: Vegetables like broccoli or cauliflower can dominate the flavor of the broth, so use them sparingly or avoid them.

Mise en Place

Ingredients

Utensils

  • Onions
  • Carrots
  • Celery stalks
  • Garlic cloves
  • Bay leaf
  • Fresh thyme
  • Fresh parsley
  • Black peppercorns
  • Water
  • Salt (optional)
  • Large pot
  • Skimmer
  • Fine mesh strainer
  • Fine cloth (optional for straining)

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