Have you ever made your own vegetable broth? Let me tell you, it is 10x better than the canned stuff and so worth the extra step!
The other day, I made a recipe that called for leeks – white parts only. The green stems from leeks are often discarded because they are too tough and fibrous. Being the scrap saver that I am, I immediately started thinking of ways to use these precious green stems. I’m not sure where the inspiration came for making leek vegetable broth, although I can almost bet it was a cookbook I was rummaging through. However it came, I’m so glad it did. This is one of the best vegetable broths I’ve made and I’m so glad to share the recipe with you all here! Trust me, it will take all your soups to the next level.
The process for making this vegetable broth is super easy. Once all the vegetables are sautéed, you can leave it alone for 30 minutes while doing other tasks around the house. Then voila! Next thing you know you have 12 cups of vegetable broth at the ready for all the soups you’re planning to make this time of year. ‘Tis the season!
During Fall and Winter, my family and I practically live on soup. I love them because they are hearty, warm and easy. And I also love that soups combine all the food groups in one pot. That is my kind of meal. I’ve never been good at planning a “traditional” meal with an entrée and multiple sides. Instead, I like to incorporate vegetables, whole grains and protein into one dish. It’s so much easier that way and soups are no doubt the quintessential type of meal for this method of cooking. Plus it’s a great way to get the right balance of vegetables, whole grains and protein into the diet.
I’ve already made two batches of this stuff and just finished off the second batch today. Can’t wait to make another!
- 3 small leek stems (green parts)
- 2 large carrots
- 8 cloves garlic, peeled and smashed
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 8 parsley sprigs
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons salt
- 12 cups water
- Scrub vegetables and roughly chop into 1-inch chunks.
- Add olive oil to a large soup pot over medium-high heat. Add leeks, carrots, garlic cloves, nutritional yeast, parsley sprigs, dried thyme and bay leaves.
- Saute for 5-10 minutes.
- Add water and salt and bring to a boil.
- Lower heat and simmer for 30 minutes.
- Strain the liquid and store in glass jars.
- Store in the refrigerator for up to 7 days or freezer for up to 3 months. If you plan to freeze, leave 2 inches of room at the top of each jar so the liquid can expand.
You can use this vegetable broth recipe in place of water for these recipes on the blog:
- Coconut Curry Green Split Pea Soup
- Lemon Thyme White Beans
- Creamy Sweet Potato Soup with Pan-fried Onions