Homemade Vegetable Broth


It’s starting to get real cold outside, it even snowed a little bit. On weather like this, all I can think about is drinking something warm to take the chills away.
How about warming up with a glass of homemade vegetable broth for a change?

That’s right we are cooking a vegetable broth from scratch!

One can use different vegetables and herbs for this. There are a few vegetables I wouldn’t use though. Garlic – because it has very strong taste or potato, because it will make the broth cloudy, also beetroot and other vegetables that release strong color. One can add vegies like this when one uses the broth to cook something.

I just went to the shop and grabbed a bunch of veggies and herbs. Carrots, shallots, mushrooms, celery root, cabbage, fresh parsley, bay leaves and juniper berries.


Wash, peel and chop the vegetables into little pieces and throw them into a big pot. The smaller the pieces the faster and the more flavor gets released.

(I cut my finger really badly while chopping, I can still feel it pulsing. But it was well worth it! Stay tuned… )


Pour 1.5 l of water and add few pinches of salt. We are going to need more salt, but we will make the final salting at the end.
Turn on the stove on highest heat until the liquid starts bubbling, then turn immediately to lowest heat and let it simmer with the lid on for about an hour.
Then use the potato masher to press the vegetables, so that more juice gets released.
Grab another pot, make sure it can hold 1.5 l of liquid and put a sifter on top of it. Spill the liquid through the sifter and press the veggies with a spoon to squeeze some more juice out.

Salt some more until you like the taste of it.

Enjoy your warm up. I know I am loving it!


Makes for 1.5 l of vegetable broth

  • 1 small celery root
  • 1 small savoy cabbage
  • 3 big carrots
  • 3 shallots
  • 6 brown champignons
  • a bunch of fresh parsley
  • 3 dry bay leaves
  • 3 dry juniper berries
  • salt to taste

Author: Sashka

Passionate about health and nutrition

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