The Purest Flavor: How to Make Homemade Vegetable Broth Without Chemicals

In a world where processed foods are often laden with preservatives and chemicals, returning to the basics with homemade recipes can be a refreshing and healthy change. One such recipe is homemade vegetable broth, a versatile and essential kitchen staple. By making your own vegetable broth, you control the ingredients, ensuring a pure and natural flavor without any unwanted additives. This guide will walk you through the best way to prepare a delicious and nutritious vegetable broth using fresh, wholesome ingredients.


  • 3 carrots
  • 1 leek
  • 2 parsnips
  • 2 root parsley
  • 1 onion
  • 2 cloves garlic
  • 1/2 kohlrabi
  • 1/2 celeriac and its leaves
  • 1 piece of turmeric
  • A handful of parsley
  • Sunflower oil
  • 80 grams of salt


  1. Prepare the Vegetables: Begin by thoroughly washing all the vegetables to remove any dirt and pesticides. Peel the carrots, parsnips, and onion. Cut the carrots, leek, parsnips, root parsley, kohlrabi, and celeriac into large chunks.
  2. Sauté the Vegetables: In a large pot, heat a small amount of sunflower oil over medium heat. Add the chopped vegetables, garlic, and turmeric. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and develop a slight golden color.
  3. Add Water and Simmer: Fill the pot with water, covering the vegetables completely. Add the salt and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 45 minutes to an hour. This slow simmering process allows the flavors to meld together, creating a rich and aromatic broth.
  4. Add Fresh Herbs: About 10 minutes before the end of the cooking time, add the handful of parsley and celeriac leaves to the pot. These fresh herbs will infuse the broth with additional layers of flavor and fragrance.
  5. Strain the Broth: After the simmering time is complete, remove the pot from the heat. Allow it to cool slightly before straining the broth through a fine mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids, as all their goodness has now been transferred to the liquid.
  6. Store the Broth: Once strained, your homemade vegetable broth is ready to use. Store it in airtight containers and refrigerate for up to a week, or freeze for longer-term storage. Homemade vegetable broth can be used as a base for soups, stews, risottos, or any recipe that calls for broth or stock.


Creating homemade vegetable broth is a rewarding and health-conscious practice that brings pure, natural flavors to your cooking. Free from chemicals and additives, this broth is not only better for your health but also enhances the taste of your dishes with its rich and wholesome essence. By following this simple method, you can enjoy the satisfaction of making your own broth and the confidence of knowing exactly what’s in it. Give this recipe a try and elevate your culinary creations with the finest homemade vegetable broth.