Vegetable broth

Course Soup
Servings 40


  • 4 pieces Leek
  • 8 pieces Onion Spanish onion
  • 12 pieces Celery
  • 1000 g cerleriac
  • 4 pieces Parsnip
  • 2 pieces Fennel
  • 1000 g Mushrooms
  • 4 pieces Carrots winter carrot
  • 8 cloves Garlic
  • 16 tbsp Herbs mixed, whatever is in the kitchen
  • 2 bunch Parsely
  • 2 tbsp Pepper whole, black grains
  • Sea salt
  • 10 l water


  • Wash and peel all the vegetables. Cut into large pieces. An option is to roast the vegetables in a hot oven, this gives more flavor. Add to a pan with garlic, herbs, parsley, pepper grains and 0.5 tsp salt. Add water until everything is covered in the pan. Boil and softly simmer for one hour.Pour the mixture through a sieve and keep only the cooking water. Try to squeeze as much moisture out of the vegetables as possible.Heat the pan once again and allow the broth to simmer for 15 minutes on low heat.
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