Prepare these vegetables: 2 chopped large carrots, 2 chopped celery stalks, 1 large chopped onion, 3 cloves of garlic, 1 cooked and mashed potato. Optional: other vegetables like mushrooms, leeks, or zucchini.
Wash and chop all the vegetables. You don’t need to peel them, but make sure they are clean.
Using the skins and ends of vegetables can add extra nutrients and flavour to your broth.
Add the chopped vegetables, 5 cloves of garlic, parsley, 1 small bunch of parsley, 2 bay leaves, 1 teaspoon of black peppercorns, 1 teaspoon of salt to a large stockpot. Add 10 cups of water. Bring the mixture to a boil over medium-high heat. Once it reaches a boil and let it simmer uncovered for about 45 minutes to an hour. The longer it simmers, the more flavourful the broth will be.
After simmering, remove the pot from heat and let it cool slightly. Use a fine mesh sieve or cheesecloth to strain the broth into another pot or large bowl.
Discard the solids.
Let the broth cool to room temperature before storing. Pour the broth into airtight containers or jars. It can be stored in the refrigerator for up to a week or frozen for up to three months.
Homemade broth is packed with vitamins and minerals from the vegetables. Use it as a base for soups, stews, risottos, or even as a warm drink. Fresh, organic vegetables will yield the best flavour and nutritional value.
Add herbs like cilantro, thyme or rosemary for extra flavour.