Homemade Vegetable Broth

I can create many menu with this homemade vegetable broth and full of nutrition from all the vegetable I put in the pot to make the broth.

Photographed by Pitsuda's Kitchen

You will get almost 5 quarts of vegetable broth and the broth take 1 hour and a half to simmer to get all the flavor.

Vegetable Broth Ingredients

• 2 tablespoons of Virgin Olive Oil

• 2 Yellow Onion, roughly chopped

• 1/2 pound of Shiitake Mushroom

• 2 Large Carrots, roughly chopped

• 2 pieces of Celery, chopped

• 1 Leek, chopped (I only use white and light green part only)

• 1 head of Garlic, cut half

• 1 Tomato, peeled and seeded out

• 1/2 Apple, peeled, seeded out, and sliced

• 2 Bay Leaves

• 1 tablespoon of Basil Leaves

• 1 bunch of Parsley with stems

• 1 teaspoon of Peppercorns

• 1 tablespoon of Sea Salt

• 1 piece of Kombu (or 1 tablespoon of Dulse Flake)

• 5 quart of Cold Water

Vegetable Broth Preparation

1. In a dust oven pot, sauté onion, shiitake, carrot, celery, leek, and garlic with olive oil for about 15 minutes or until the onion looks golden brown.

2. Added cold water and bring to boil then added the left of ingredients, stirred for about 2 minutes until everything corporate and cover with lid.

3. Reduce heat to low and let simmer for 1 hour and 30 minutes.

4. After the broth done, drain with a strainer to take out all the vegetables out.

5. Put the broth in airtight container and store in refrigerator for at least 3 days in summer but in winter time can be fresh for at least 5 days.

Follow me on Instagram at @PitsudaKitchen to see a short video of how to prepare homemade vegetable broth. I hope this recipe will inspire you to get busy inside your kitchen.

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