Pure Vegetable Broth - Weekend at the Cottage

Pure Vegetable Broth

Ingredients

Directions

  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.
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Pure Vegetable Broth

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An essential recipe for soup, stew and sauce makers!

  • clock icon
    300 Minutes MIN
  • 16 SERVINGS
Pure Vegetable Broth

Our PURE VEGETABLE BROTH is an essential recipe for all you soup, stew and sauce makers out there!

This may very well be the easiest recipe we ever post, but don’t let that fool you. Knowing how to make a PURE VEGETABLE BROTH is important. In a way, this one simple recipe will become your springboard to so many others.

Whether you need a base for favourite vegetarian soup, a flavour enhancer for a sauce or, you just want to sip it as a refresher on a cold day, this broth certainly does the trick. Making it is easy, practical and will allow you to create a different stock each and every time you prepare it. The results may astound you!

Here are a few suggestions on how to make it!

Assorted vegetables to make a pure vegetable broth

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.

A pot of assorted vegetables boiling in a large pot

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! Another thing that also helps, strain you broth a few times. This yields a very clear broth that will then work perfectly for other recipes.

Wondering what to do with it? You can make a tasty gravy or a flavourful sauce but why not prepare our TANGY CARROT SOUP, our very tasty LEMON LENTIL or this fabulous ASIAN SEAFOOD SOUP WITH 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!

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Pure Vegetable Broth

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Pure Vegetable Broth

Ingredients

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

Directions

  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.

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