Name: Veggie Broth Recipe Dinners
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: International
Ingredients: 2 large carrots, chopped; 2 celery stalks, chopped; 1 large onion, quartered; 3 garlic cloves, smashed; 1 medium parsnip, chopped; 1 cup mushrooms, sliced; 2 bay leaves; 8 cups water; 1 teaspoon black peppercorns; 1/2 teaspoon salt; A handful of fresh parsley

If you popped by on a drizzly Tuesday, you’d probably find a big pot of veggie broth burbling away and me hovering with a spoon like a magpie with shiny things. I started making this when my crisper drawer looked like a tiny farmers market after closing time. It became my go to for Veggie Broth Recipe Dinners, the kind you build bowls around without fuss. The first time I nailed it, my neighbor wandered in, said it smelled like a hug, and then we both stood there sipping straight form the pot. Classy? Not especially. Delicious? Yes.

Why I keep making this, honestly

I make this when I have a handful of veg and not a lot of patience. My family goes a bit bonkers for this because it turns into noodle night or dumpling night or make your own soup night, and that means less negotiating at the table. Also, if I’m being real, it’s my secret weapon for clearing the fridge without a lecture. I used to overthink broth; now I don’t. And if a carrot is a little bendy, well, join the party pal.

Sometimes I roast the veg first, sometimes I don’t. If I’m tired, I skip it. If I’ve got company, I act fancy and roast. I used to salt at the start and wonder why it got too salty after reducing, then learned the hard way. Add it at the end. Please learn from my whoops.

(Side note I promise this connects) I once tried to knit while simmering the pot, and my cat decided the yarn was enemy number one. The broth survived, the scarf did not.

What you’ll need in the pot

2 tbsp olive oil, or a small knob of butter if you want it cozy
1 large onion, roughly chopped (I sometimes use 4 scallions instead when I’m out)
2 carrots, chopped into chunky coins
2 celery stalks, sliced (leaves are great, toss them in)
4 cloves garlic, smashed
A handful of mushrooms, any kind, even the slightly tired ones for umami
1 cup cherry tomatoes or 2 tbsp tomato paste (my grandmother always insisted on the paste, but honestly any version works fine)
1 bay leaf
6 to 8 black peppercorns
Small bunch of parsley stems, plus a sprig of thyme or 1 tsp dried
Optional but lovely: a wee piece of kombu for extra depth
2.5 liters water, about 10 cups
Salt to taste at the end

If you’ve never made broth, this simple guide to vegetable stock is a neat overview. I riff on it depending on mood and what’s in the fridge.

Let’s cook, casually precise

Warm the oil in a big pot over medium heat. Add onion, carrot, and celery. Stir now and then until the onion goes glossy and soft, about 8 to 10 minutes. This is where the scent starts and I do a silly little happy dance.
Toss in garlic and mushrooms, cook 2 minutes. If you’re using tomato paste, stir it in and let it darken slightly, another 1 to 2 minutes. Don’t worry if it sticks a touch, that fond is flavor.
Add parsley stems, thyme, bay leaf, peppercorns, and the water. If using kombu, add it too but pull it out after 15 minutes so it doesn’t get bossy.
Bring to a gentle simmer, not a rolling boil. Lower heat and cook uncovered 45 to 60 minutes. Skim any foam if you fancy, or just ignore it, it’s fine. This is when I usually sneak a taste and nod like I did something grand.
Taste. Add salt a pinch at a time until it wakes up. If it tastes flat, simmer 10 minutes more or add a splash of soy sauce for depth. Actually, I find it works better if I wait a minute after salting then taste again.
Strain through a fine mesh strainer into another pot or big bowl. Press the veg gently to coax out juices, but don’t smash them to mush or it can go cloudy. If it is cloudy, no biggie, still tasty.

If you want a deeper flavor, roast the onion, carrot, and celery at 220 C for about 25 minutes before they meet the pot. On second thought, if you’re hungry now just skip the roasting and call it a day.

Little notes I learned the messy way

Cut everything medium size. Too tiny and it breaks down fast and muddies the broth.
Skip beets unless you want pink broth. Not bad, just surprising.
Cabbage can be lovely but use a small handful or it goes a bit farty. Sorry. True though.
Salt late. I once salted early then reduced it down and it was like the sea had opinions.
If you need more body, simmer a peeled potato in there for half an hour then strain it out.

Variations I’ve played with

Ginger scallion: add a thumb of sliced ginger and 6 sliced scallions. Perfect for noodle bowls.
Herby lemon: finish with zest of 1 lemon and a handful of chopped dill and parsley. Bright and perky.
Smoky paprika: a teaspoon of smoked paprika sounded clever, but it took over the room. I would halve it or skip it next time.
Roasted corn cobs: simmer those naked cobs after the kernels are gone. Sweet, summery, brilliant with chili and lime.
Curry-ish: a teaspoon of curry powder bloomed with the onions, then a splash of coconut milk at the end. Not traditional, but lush.

Gear I grab, or how I fudge it

Big heavy pot. A Dutch oven is dreamy. But any sturdy pot is fine.
Wooden spoon. I do love the clack clack sound when it taps the pot, no idea why.
Fine mesh strainer is ideal, and I always say it’s essential, yet I have used a colander lined with a clean tea towel and it worked a treat.
Ladle for scooping. A mug works if the ladle is hiding.
Jars or containers for storing. Ice cube trays are brilliant for little portions, and this quick read from The Kitchn on freezing soup is handy.

Storing it, more or less

Cool it down, then stash in the fridge up to 4 days. For safe storage times, the chart at FoodSafety.gov is genuinely useful. Freeze up to 3 months in labeled containers. Though honestly, in my house it never lasts more than a day. If you freeze in jars, leave headspace so the glass does not crack, ask me how I know.

How I like serving it

Quick noodle bowls with spinach and a jammy egg. Bit of chili crisp if you like a kick.
Tortellini tossed right into the simmering broth for 3 to 4 minutes, weeknight magic.
Steamed dumplings in a brothy bowl with scallions and sesame oil.
Our Sunday thing is broth with toasted bread rubbed with garlic, drizzled with olive oil, plus a sprinkle of parmesan. Simple, old school, cosy.

Pro tips that came from oops moments

I once cranked the heat to hurry it up and regretted it because boiling makes the broth cloudy and a bit harsh. Gentle simmer wins.
I packed in heaps of kale stems once, and it went bitter. Use a few, not the whole forest.
I forgot to taste at the end and served it a bit dull. It needed salt and a splash of acid, like a squeeze of lemon.
It’s tempting to keep cooking forever, but after 90 minutes lots of veg starts giving up muddy flavors. I tend to think 60 minutes is the sweet spot.

Questions you’ve asked me

Can I use veggie scraps? Absolutely. Freeze onion skins, carrot peels, herb stems. Avoid brassicas in bulk. Toss the frozen stash straight into the pot.

Instant Pot or slow cooker? Yes. For a pressure cooker, 15 minutes at high pressure with natural release. For a slow cooker, 6 to 8 hours on low. I still prefer the stovetop because I can tweak as it goes.

What if I only have dried herbs? Use them, but be gentle. A teaspoon of dried thyme, half teaspoon dried oregano. Dried rosemary can overwhelm, so just a pinch.

Can I simmer longer than an hour? You can, but past about 90 minutes it starts to taste a bit muddled. If you want stronger flavor, reduce it gently after straining instead.

Help, I oversalted! Add unsalted water and simmer to balance, or cook a peeled potato in it for 20 minutes, then remove. Not perfect, but it helps.

Do I need oil at the start? No, you can dry sweat the veg with a splash of water. I like the tiny bit of fat, it carries flavor, but it’s your call.

Can I can this for shelf storage? Veg broth is lower risk than some things, but home canning needs tested processes. I stick to freezing and fridge. If you want to learn more, follow trusted guidelines and times.

Last thing. I think this tastes better the next day, when its had time to settle and the flavors make friends. Or make it now and eat it now, because why not. If you want more foundation knowledge, this veg stock overview is solid, and the freezing tips I linked earlier are gold. Right, I’m off to sneak another spoonful.