Cooking vegetable broth. Vegetable broth can be bought in a store, but it’s so much better tasting when it’s homemade! Broth is the foundation of any soup. Cooking vegetable broth from scratch is surprisingly easy and it’s the perfect way to use up all of those leftover veggies in your fridge. Apart from the basics (onions, celery and carrots), collect vegetable scraps (carrot peels, mushroom stems, shallot skin, green onion ends…. freeze them if needed and use them once you have enough). On this page you’ll find the cooking time for vegetable broth. Translation in French: bouillon de légumes.
How do I cook vegetable broth?
What to pair vegetable broth with?
Broth can be used as a base for any soup (just add in your favorite vegetables or noodles). It can also be used in place of water when cooking rice or quinoa, or to braise vegetables.
What is the difference between broth and stock?
Well broth is seasoned whereas stock isn’t seasoned (but otherwise, it’s prepared the same way)
Cooking homemade vegetable broth
Cooking homemade vegetable broth. Preparing homemade broth is easy. Here’s what to do:
1. Start with the onions, celery and carrots (optional: garlic) and cook them for 5 minutes.
2. Add the rest of your cut veggies to the stockpot. Add water (at least 8 cups)
3. Simmer for 45 minutes.
4. Strain once cold using a mesh or a colander.