Easy Vegetable Broth Recipe

Vegetable broth recipe - wine!!

Of course you can find everywhere prepared vegetable or chicken broth. We think it's worthwhile to try to make your own. This is a homemade vegetable broth that has wine in it as well, something you probably won’t see the the food market shelves! 

After the broth is ready, we can keep it in glass bottles in the refrigerator for quite a while.  Plus, this way you’ll get to source the highest quality vegetables from your area to make the broth - whereas most ready-made broths use less than prime vegetable stock.

Vegetable Broth Recipe: Ingredients List

The ingredients that we are going to need to prepare our vegetable broth are the following ingredients:

  • 1 gallon of water 
  • 1 bottle of dry white wine (in our case we recommend a Pinot Grigio)
  • 2 medium-sized onions, cut in large pieces
  • 3 - 4 large carrots, sliced in rounds
  • 1 celery stalk, cut in pieces
  • 2 - 3 tablespoons of extra virgin olive oil
  • 1 large zuchini, cut in cubes
  • 2 sprigs of celery leafs
  • 1 bunch of parsley
  • 2 - 3 sprigs of fresh thyme
  • 2 bay leafs (these last three are tied together)
  • 15 black pepper corns
  • 7 - 8 green pepper corns
  • sea salt
  • one small red hot pepper (this is an optional ingredient)

Vegetable Broth Recipe: Cooking Steps

In a really large pot we add the 2 - 3tablespoons of our extra virgin olive oil and we saute our vegetables (these are: chopped onions, sliced carrots, celery stalk, zucchini cubes, and celery leafs) for two to three minutes. 

We put out the vegetable ingredients with our bottle of dry white wine (Pinot Grigio) then we add water, and we let the ingredients boil together over a medium flame for approximately forty to fifty minutes. 

Twenty to twenty five minutes after the start of the boiling process, we add the bunch with all the tied herbs, and all the pepper corns, plus the optional red hot pepper. 

When the veggie broth is ready, we remove the bunch of herbs, and we strain the broth from the vegetable pieces and pepper corns. 

We can save the strained vegetables for a nice side salad, with olive oil salt and and pepper. 

Keep your broth in glass bottles with a air-tight lid, and us it for soups, risotto dishes, or as an additional ingredient to your meat or pasta sauces. 

Cheers and happy cooking! 

What compliments our vegetable broth recipe?

Because our vegetable broth is a cooking ingredient, and not a meal recipe in and of itself, we cannot recommend one specific wine, or even one type of wine, that would pair best. 

This higihly depends on how the veggie broth is to be used - with red meat, fish, pasta, or vegetables? 

For a peak at a wine pairing chart, click here

› Vegetable Broth Recipe

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