Easy Vegetable Broth

 in Kitchen

In our instant world there are few people who still sit down to do things the slow way. However Nik of Thyme is all about taking our time, finding our flow and detaching from the need to buy everything.

Vegetable stock is a perfect project.

Firstly you should know why making it at home is worth it.

You should all know by now I’m not a fan of prepackaged food.  Most of the time they are full of preservatives and salt.  There are some better and some worse; there are somethings that the process is way too long to make homemade and others where it just isn’t worth it. I say all this knowing full well I produce and sell a pre-packaged food. However my company, Blue Deer, does every thing possible to slow down the process and so far everything is still artesanal and made by hand. We use no preservatives in the food, and sell only to a local market. Veganism or at least radical curtailing of meat consumption is the future and companies like Blue Deer help meat eaters in their transition to lower their consumption and eventually to eliminate it all together.

As such,  if you find a local, artesanal veggie stock by all means buy it and support the local business and local economy. However, if you can’t find something local this recipe is for you.

Two ways to make veggie stock.

  1. The first way I love to make stock is by saving kitchen scraps. I have a medium sized container or bag in my freezer and I add onion ends, carrot ends, etc to the container until it is full. Things like broccoli and cabbage don’t add a wonderful flavor but other basic veggies are always welcome in my freezer horde.


  1. The second way is to use new whole veggies. This is great when you need a large quantity of stock quickly and don’t have any or enough saved in the freezer.

The best part about making vegetable stock is finding the flavor you want. I don’t eat onions and making this at home is the only way to get a deep flavor without. Feel free to adapt this to add another carrot or less garlic or even onion if you desire.

Super Simple Vegetable Broth

1 potato 
1 carrots
2 sticks of celery
3-5 mushrooms
1 t dry oregano
1 t dry thyme
3 cloves garlic
1 bay leaf
1 t salt
2 liters of water

Roughly chop the veggies into 1 inch chunks (or use frozen container full) and add to 2 liters of water with the garlic, oregano, thyme, bay leaf and salt. Bring to a boil, lower to medium-low heat at cook for 20-30 minutes until the broth is a nice ambe color.

Turn off the heat and leave uncovered until it has reached room temperature.

Strain off the veggies.
Store the broth in the fridge or freezer for later use, or use immediately in your favorite recipes.


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