Homemade Vegetable Broth Without Chemicals: The Best Way to Prepare It!

Making homemade vegetable broth is an excellent way to boost the flavor of your dishes while keeping things natural and chemical-free. Store-bought broths often contain additives, excess sodium, and artificial flavors, but by creating your own broth from scratch, you control the ingredients, ensuring a healthy and nutrient-rich base for your soups, stews, and more. Here’s the ultimate guide to making a flavorful, preservative-free vegetable broth that you can store and use in a variety of ways.

Why Make Your Own Vegetable Broth?

Homemade vegetable broth offers several advantages over store-bought options. It’s:

• Chemical-free: No preservatives, excess sodium, or artificial ingredients.
• Nutrient-dense: Packed with vitamins and minerals from fresh vegetables.
• Customizable: You can adjust the flavors to suit your taste or dietary preferences.
• Cost-effective: It’s a great way to use leftover vegetables, reducing waste.

By making your own broth, you can also add specific vegetables like lamb’s quarters or wild spinach, which are known for their incredible health benefits. You can learn more about their nutritional value and how to use them in recipes from these helpful guides on lamb’s quarters wild spinach recipes and the health benefits of lamb’s quarters.

Ingredients You’ll Need

• 3 carrots – Adds sweetness and earthiness.
• 1 leek – Provides a mild, oniony depth.
• 2 parsnips – Enhances sweetness with a slightly nutty flavor.
• 2 parsley roots – Adds a peppery, herbal kick.
• 1 onion – Creates a savory base.
• 2 cloves of garlic – Adds warmth and complexity.
• ½ kohlrabi – Offers a mild cabbage-like flavor.
• ½ celeriac – Boosts earthy, celery-like flavors.
• 1 piece of turmeric – Adds color and anti-inflammatory benefits.
• A handful of fresh parsley – For a fresh, herbal note.
• Sunflower oil – Helps release the vegetables’ natural juices.
• 80 grams of salt – Enhances flavor and acts as a preservative.

Step-by-Step InstructionsRead more on next page