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Botanical Kitchen’s Vegetable Broth

How to make a nutrient-dense Vegetable Broth.  This broth has a little depth – if you want a very neutral light stock for a delicate risotto omit tomato paste & spices.  A mineral-rich broth to sip on or use as a base for other soups, sauces and dishes to make food as medicine meals. The parsley in the base adds mineral-richness and cleansing properties.

  • Serves4
  • Cooks in 1 hour
  • Prep time 5 mins


adds to shopping list


  • 1 onion - rough chop
  • 3 carrots - rough chop
  • 2 celery or bulb end
  • 6 parsley sprigs
  • 2 garlic cloves -
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1 tbsp peppercorns
  • 1 tbsp coriander seeds
  • 1 star anise
  • 1 tsp salt
  • 8 cups water


  • 1 leek or greens + end - rough chop
  • Celeriac
  • Mushrooms or stem bits
  • 2" | 5cm ginger
  • Fresh thyme sprig
  • Nettles - fresh or dried
  • Medicinal Herbs


Botanical Kitchen’s Vegetable Broth


WASH all your veg – not need to peel.   Roughly chop so they fit into your pan well.


ADD all BASE ingredients to a saucepan.  Bring to a boil, lid on – reduce to a low simmer 40 – 60 mins.


CHECK every 10 mins – you can skim any foam if you like – or not!  TURN off heat.


TASTE adjust salt to taste. Add any additional dried herbs + spices you might like.


STRAIN over a bowl or into another saucepan.  Compost veg solids.


SIP as a broth, use as a base for Soups. Risottos, Noodle Bowls. Cook grains like quinoa.


STORE in the fridge for 4-5 days or portion and freeze when cooled.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

OMIT tomato paste + spices.  This broth has body and depth – if you want a very neutral light stock for a delicate risotto omit tomato paste & spices.


SHITAKE mushroom stems are something that I save in the freezer and use in stocks.   


SAVE FOR STOCK – leek greens, mushroom stems, celery ends, carrot ends + peels.


PURPLE carrots will make for a dark coloured stock.

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