Vegetable Broth Basic Recipe

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 12)

Ingredients

2 tablespoons oil
150 g onion (s), finely chopped
150 g leek, finely chopped
150 g carrot (s), finely chopped
4 celery stalks, finely chopped
100 g fennel, finely chopped
100 g tomato (s), finely chopped
2 ½ liters water
1 bunch herbs (bouquet garni)

Instructions

Heat the oil in a saucepan, sauté the onions and leeks for 5 minutes over a low heat. Add the rest of the vegetables and cook for 10 minutes. Then add the water and the bouquet garni to the pot. Bring to the boil and simmer for 20 minutes. Strain the finished broth and let it cool. Soon process or consume or freeze portion by portion. It can be stored in the freezer for up to 3 months.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.