Best Light Vegetable Broth Recipes

LIGHT VEGETABLE BROTH

Light Vegetable Broth image

Provided by Anna Thomas

Categories Onion Celery Fennel Leek Carrot Simmer Boil Bon Appétit

Yield Makes 11 to 12 cups

Number Of Ingredients 15

Ingredients

3 1/2 quarts water (14 cups)
2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups)
1 pound carrots, peeled, cut into 1/2-inch rounds
2 medium potatoes (10 to 11 ounces total), scrubbed, diced
2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes
3 large celery stalks, sliced
2 large parsnips, peeled, cut into 1/2-inch slices
1 cup chopped fennel stalks and fronds (reserve bulb for another use)
1 cup coarsely chopped fresh Italian parsley (with stems)
6 garlic cloves, peeled
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fine sea salt
1 teaspoon whole black peppercorns
3 fresh mint sprigs (optional)

Steps:

Combine all ingredients in large pot. Bring to boil; reduce heat to low, cover, and simmer until vegetables are very soft and broth is pale golden, stirring occasionally and adjusting heat if necessary to maintain low simmer, about 45 minutes. Season to taste with more salt, if desired. Strain broth through colander; discard vegetables. Strain broth again through fine-mesh strainer. DO AHEAD: Can be made 3 days ahead. Cool, cover, and refrigerate.

LIGHT VEGETABLE BROTH

Light Vegetable Broth image

Provided by Kitchen Crew

Categories Vegetable Soup

Number Of Ingredients 14

Ingredients

6.5 qt water
2 c white wine
6 stalks celery, chopped
6 carrots, scrubbed and coarsely chopped
2 large potatoes, scrubbed and coarsely chopped
3 zucchinis, sliced
2 large onions, chopped
1 leek, white part only, thickly sliced
5-6 garlic cloves, crushed
1/2 lb mushrooms, whole
10 peppercorns
1 large sprig parsley
1 large sprig of thyme
2 bay leaves

Steps:

1. Place all of the ingredients in a large soup pot.
2. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.
3. Strain the broth and discard the vegetables.
4. Freeze in 1-2-cup containers for use in recipes calling for vegetable stock or broth.

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