Vegetable broth can be beneficial for boosting your immune system and gut healing, especially for the chilly weather ahead. This vegetable broth is hearty, healthy, flavorful and easy to make.
What are the benefits of Vegetable Broth?
- Veggie broth is low in calories! Vegetable broth doesn’t contain many calories, about 12 calories in one serving (1 cup).
- Broth has less sodium. When you make your own vegetable broth, you can limit the amount of salt, or even skip it.
- Finally, vitamins! It’s no secret that vegetables are great for your health.
So many recipes can be made with this vegetable broth. It’s the perfect versatile recipe that starts off a rich-in-nutrients soup. You can make a One-Pot Chili with Taco Seasoning or this Creamy Roasted Squash Pumpkin Soup. Those recipes are just the beginning, so here’s a collection of 7 more soups that you can make with this broth recipe!
Here’s what you’ll need to make this delicious broth base:
Celery is a great source of anti-inflammatory, immune support, and has antioxidants.
Fennel supports bone health, fights inflammation, is an immune booster, and aids digestion.
Mushrooms are known for their vitamin D content.
I use onions every time my kids get sick. They help to control blood pressure and are heart healthy.
Carrots are great for your skin because of their vitamin A content. Also, they’re a great source of antioxidants.
Garlic is antibacterial, antivirus, anti-fungal, and is rich in antioxidants, which makes it great for those flu seasons.
Kale is a superfood that is low calorie and fills you with omega 3 fatty acids, B vitamins, and vitamin C.
TIP: Any vegetables can be used for broth, but make sure to take off the skin of onions and greens of carrots. Also, if you are using no salt or less salt add onion, garlic, and herbs for the great flavor of vegetable broth.
How to make Hearty and Easy Vegetable Broth
Hearty and Easy Vegetable Broth
- 1 stalk celery, chopped
- 1 bulb fennel, chopped
- ½ oz chanterelle mushrooms
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 3 cloves garlic
- 3 leaves kale, chopped
- 2 stems rosemary
- 5 medium tomatoes, sliced
- 4 stems fresh parsley
- 3 stems thyme
- 1 Tbsp black peppercorns
- 1 pinch sea salt, plus more to taste
- Throw all ingredients into a large 6L soup pot.
- Cover vegetables with water just enough that you can easily stir in the pot. Less water means that your stock will be more concentrated.
- Simmer on medium just until it’s almost boiling, then turn down the heat to medium-low and simmer for 3 hours. Generally you can cook it for an hour an a half, which is fine, but the longer you cook it the better.
- Salt to taste.
- Let cool down.
- Strain. Enjoy.
- Store in an airtight container for up to a week in the refrigerator.