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  • Pure Vegetable Broth
  • Pure Vegetable Broth
  • Pure Vegetable Broth
  • Pure Vegetable Broth
  • Pure Vegetable Broth
  • Pure Vegetable Broth

Pure Vegetable Broth

Food | April 08, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 300 Minutes
  • 16
  • Easy

The pure goodness of PURE VEGETABLE STOCK!

I used to buy boxes of broth at the supermarket all the time. All that changed one snowy Saturday. We were snowbound in the city, I was bored and for some unknown reason, decided to make stock. Making your own Pure Vegetable Broth is easy.

Click the arrows on the above photos to see my Pure Vegetable Broth come together – I hope the photos inspires you to do the same – it’s fun, practical and will allow you to create a different stock each and every time you prepare it. The results may astound you!

Tips for success – purge your fridge by using all of the vegetables and herbs you think you might not use over the next week or so. The ingredients you select will each add distinct flavours to your broth. If you want a broth with kick add ginger. If you like a broth with a hint of sweetness toss in those parsnips and sweet potatoes.

One key suggestion – don’t add salt or pepper when you go to make this at home or at the cottage. Keep your pure vegetable broth… pure! It makes for more noticeable flavour notes!

Wondering what to do with it? You can make a tasty gravy or a flavourful sauce but why not prepare our Asian Noodle Soup with Sea Scallops? This pure vegetable broth is the foundation for that delicious show-stopper!

Pure Vegetable Broth is an essential recipe for use at home, or for your next Weekend at the Cottage!



Ingredients & Amounts

  • assorted vegetables - washed, cleaned, peeled and or trimmed
  • assorted fresh herbs, washed
  • cold water amount depends on size of stock pot


  1. Assemble an assortment of fresh vegetables. Wash, peel, trim and remove seeds as necessary. Chop into large chunks.
  2. Assemble an assortment of fresh herbs. Wash and trim away stems.
  3. Place prepared vegetables and herbs into a large stock pot. Fill the pot one inch from the top with cold water. Bring to a boil and then reduce and simmer for 4 hours.
  4. Place a colander into a large stainless bowl and then carefully pour in contents of stock pot. Transfer vegetable-filled colander to a second bowl, gently pressing down on vegetables to further extract liquid. Remove colander allowing contents to cool before discarding.
  5. Combine the liquid of both bowls before slowly pouring it through a fine sieve. Allow to cool completely.
  6. Transfer to plastic containers and refrigerate using within 3 days, or freeze, using within 3 months.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I listened to the O Brother, Where Art Thou? (Music from the Motion Picture) – Various Artists while making this stock recipe. Head to iTunes to enjoy this great collection of bluegrass, country, gospel and folk music performed by a select group of America’s finest artists.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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