Homemade Vegetable Broth is so easy to make and is the perfect addition to stews, soups, risottos, quinoa, and much more!
I have some good news my au-natural lovers! It is SO EASY to make homemade vegetable broth!
Let me back up a second though, I recently had quite the learning experience about the difference between broth and stock. Apparently in the culinary world, broth is seasoned (which makes it tastier to consume on its own) and stock is not (which makes it more versatile in dishes, not too salty, etc.).
Full disclosure: I’m pretty sure I’ve used them interchangeably my entire life, and I can’t imagine that is really going to change.
So, this being said, this is a broth/stock recipe, because apart from being so easy, it’s so blissfully imprecise. Add more salt if you want, add a splash of wine, leave it out, it’s really up to you and depends on what you’re going to use it for. I like to hold back on the salt a bit, just so I can adjust the salt level of whatever dish I’m making with the stock/broth/whatchyamacallit.
This can also be one of the most budget-friendly things you can do for yourself and that wallet of yours. Ah, do I have your attention now?
Making homemade broth/stock is going to save you from buying those boxes that can become a little pricy when you want to make a decadent dinner of Spring Vegetable Risotto. So you’re thinking, “but Becca, I have to go buy all these vegetables to make the stock, like that’s really going to save me money?”
Ah ha, my friend, this is where you’re mistaken. All you need is a little patience and planning (one of which I inherently have, the other I do not; I’ll leave which is which up to your imagination).
Chopping up celery for your lunch? SAVE THE TOPS AND BOTTOMS!
Have half an onion left that’s going to go bad before you use it? THROW IT IN THE FREEZER!
Shredding carrots for the Moroccan Carrot Salad? SAVE THE ENDS!
Do you have tons of green leafy parts from the leeks you just used? WRAP EM UP!
This is what I do: I have a bag wrapped in some nifty freezer wrapper stuff, and I just throw my scraps in there. I’ve even used celery and carrot tops. It makes me feel all warm and fuzzy to know that I’m not wasting one bit of my veggies (don’t you just hate throwing half of them away anyway?!) and to know that they’re going to be turned into something sooo delish in the future. You know what else is warm and fuzzy? There are NO mystery ingredients in here! Nothing processed! Wahoooo for that!
So go forth, my friends, start saving the scraps.
Then turn them into this homemade broth.
Side note: of course you can buy vegetables as needed, the scraps aren’t necessary, but uber efficient and cost effective. You’ll end up with some tasty broth regardless of how the veggies have been acquired.Print