Everyday Garden Vegetable Broth with Leeks and Parsley Stems

The Broth Kitchen • Recipe 05 • IndigoKoi Wellness, LLC

Leek greens, parsley stems and a few everyday vegetables build a useful broth with a clean, rounded flavor. This is a good first recipe when you want homemade broth without a long afternoon at the stove.

Vegan strained broth | Yield: About 6 cups | Time: 15 minutes active; 65 minutes total

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 leek, including clean tender green parts, sliced and thoroughly washed

• 2 carrots, chopped

• 2 celery stalks, chopped

• ½ cup clean parsley stems

• 2 garlic cloves, crushed

• 1 bay leaf

• 8 cups water

• Salt to taste, optional

Method

1. Warm oil in a stockpot over medium heat. Cook onion, leek, carrots and celery for 8 minutes, stirring.

2. Add parsley stems, garlic, bay and water. Bring to a boil, then lower the heat.

3. Simmer gently, partly covered, for 40 minutes.

4. Strain without pressing hard on the solids. Discard spent vegetables and season the liquid to taste.

Coach Winona’s kitchen note

Use only fresh, sound, washed food trimmings. A scrap container is for usable ingredients, not spoiled vegetables or unidentified garden clippings.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety