Homemade Vegan Vegetable Broth

🛒 Ingredients

• 2 large onions, peeled and halved.. 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 leeks, white and light green parts only, well washed and cut into chunks
• 1 whole head garlic, top trimmed to expose cloves
• 1 bunch fresh flat‑leaf parsley, stems and leaves
• 2 bay leaves.. 4–5 sprigs fresh thyme.. 1 tsp whole black peppercorns
• ½ tsp sea salt (add lightly; adjust later when using)
• Optional extras: mushroom stems, fennel trimmings, tomato halves, or a piece of parsnip for deeper flavour
• 2 litres cold filtered water

👩‍🍳 Instructions

1. 1

   Prep ingredients: Wash all vegetables thoroughly — there is no need to peel them if they are fresh and clean, as skins add extra flavour and nutrients. Cut into large, rough chunks so they release flavour slowly without falling apart completely.

2. 2

   Combine: Place all prepared vegetables, herbs, peppercorns, and salt into a large stockpot. Pour in the cold water — cold water draws out the most flavour from every ingredient.

3. 3

   Simmer gently: Bring slowly to a gentle boil over medium‑high heat. Immediately reduce the heat to low so the liquid only bubbles very softly — never boil rapidly, as this will make the broth cloudy and bitter. Cover and simmer for 45–60 minutes; do not stir often.

4. 4

   Strain: Turn off the heat and let the broth cool slightly. Strain through a fine‑mesh sieve or cheesecloth into a clean container, pressing gently on the vegetables to extract all the rich liquid — discard the solids or compost them.

5. 5

   Store & use: Taste and add more salt only if needed for your specific dish. Use fresh right away, or keep refrigerated for up to 5 days, or freeze in portions for up to 3 months.