Vegetable Broth

Delicious, flavourful thin vegetable soup for a cold day. Based on an original recipe kindly sent in by Jack McNulty.

Lunch
Easy
Time 2 Hours
Skill Level Easy
On this page

Ingredients List

Serves 2
  • 2 medium carrots (unpeeled, sliced)
  • 2 medium leeks (washed and sliced)
  • 4 stalks celery (more, to taste)
  • 1 bulb (sliced)
  • 1 large onion (sliced)
  • 3 cloves garlic (whole)
  • 4 medium sun-dried tomatoes
  • 1 bunch (or stems from two bunches)
  • 4 sprigs thyme
  • 1 tbsp black peppercorns
  • 2 cloves
  • 2 bay leaves
  • 250 ml white wine (optional)
  • 3 mushrooms stems (sliced, optional)
  • 2 medium turnips (optional, sliced)
Metric - US Imperial

Instructions

  1. Combine all ingredients (except wine, mushrooms and turnips, if not using) in a large pot.
  2. Pour enough water into the vegetables to just cover the ingredients.
  3. Bring to a boil, then reduce heat to a simmer.
  4. Cover pot and slowly simmer for 60 minutes.
  5. Add peppercorns and wine (if using), then simmer an additional 10 minutes uncovered.
  6. Rest broth off heat for 30-60 minutes (I usually let it sit in the pot for about two hours).
  7. Strain into clean container.
  8. Cool broth completely (uncovered).
  9. Refrigerate.