Salad Menu - Vegetable Broth Recipe


Vegetable broth can be used as a base for a flavorful soup, but also it’s hearty enough to drink it alone. Vegetable broth can be beneficial for boosting your immune system and gut healing, especially for the chilly weather ahead. This vegetable broth is hearty, healthy, flavorful and easy to make.

Yield: 12

Vegetable Broth Recipe


  • 1 stalk of celery, chopped

  • 1 bulb of fennel, chopped

  • .5 oz chanterelle mushrooms

  • 1 large yellow onion, chopped

  • 3 carrots, chopped

  • 3 garlic cloves

  • 3 kale leaves, chopped

  • 2 rosemary stems

  • 5 medium tomatoes, sliced

  • 4 stems fresh sprigs parsley

  • 3 thyme stems

  • 1 Tablespoon black peppercorns

  • pinch of sea salt + plus to taste at the end


  1. Throw all ingredients into a large 6L soup pot.

  2. Cover vegetables with water just enough that you can easily stir in the pot. Less water means that your stock will be more concentrated.

  3. Simmer on medium just until it’s almost boiling, then turn down the heat to medium-low and simmer for 3 hours. Generally you can cook it for an hour an a half, which is fine, but the long you cook it the better.

  4. Salt to taste.

  5. Let cool down.
  6. Strain. Enjoy.
  7. Store in an airtight container for up to a week in the refrigerator.


Makes about 3L (12 cups)



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