Ultimate Vegetable Broth Recipe – Celery, Mushroom & Ginger

Last Updated on 3 months by Neha Deshmukh

Ultimate Vegetable Broth Recipe – Celery, Mushroom & Ginger

Introduction

There’s just something so comforting about a warm, flavorful broth, isn’t there? I remember when I first started making my own vegetable broth – I was determined to ditch the store-bought cartons packed with salt and who-knows-what. It felt a little daunting at first, but honestly? It’s SO easy, and the difference in taste is incredible. This recipe is my go-to, packed with celery, mushrooms, a hint of ginger, and a secret ingredient that adds a lovely depth of flavour. You’ll be amazed at how much better your soups, stews, and risottos will taste!

Why You’ll Love This Recipe

This isn’t just a vegetable broth recipe, it’s the vegetable broth recipe you’ll keep coming back to. It’s incredibly versatile, naturally vegan, and brimming with nutrients. Plus, making your own broth is a fantastic way to reduce food waste – we’ll talk about that later! It’s a simple way to elevate your cooking and add a homemade touch to everything you make.

Ingredients

Here’s what you’ll need to create this liquid gold:

• 2 tablespoons Olive oil
• 1 Red onion
• 3 Green onions
• 3 Celery stalks
• 1 Carrot
• 1 Potato
• 3 Button mushrooms
• 1 inch Ginger
• 2 Garlic cloves
• 1 tablespoon Soy sauce
• 1 teaspoon Parsley
• 1 teaspoon Marjoram
• 15 Peppercorns
• 1 Bay leaf
• 1 tablespoon Tomato paste
• 10 cups Water

Ingredient Notes

Let’s chat about these ingredients for a sec! Using fresh vegetables really makes a difference – they impart a brighter, cleaner flavour. Don’t be afraid to experiment with what you have on hand, but these are my staples.

Those peppercorns and bay leaf? They might seem small, but they add a wonderful aromatic complexity. Don’t skip them! And here’s a little secret: the soy sauce isn’t just for saltiness. It adds a beautiful umami depth that really rounds out the flavour. You can use a low-sodium soy sauce if you prefer to control the salt content.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a heavy-bottomed pot or pressure cooker over medium heat.
2. Add the chopped red onion, green onion, celery, carrot, potato, button mushrooms, ginger, and garlic. Sauté for about 5-8 minutes, until the onions start to soften and become translucent. This is where the magic begins – those veggies are releasing all their flavour!
3. Stir in the bay leaf, marjoram, parsley, peppercorns, soy sauce, and tomato paste. Give everything a good stir to combine.
4. Pour in the 10 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. If you’re using a pressure cooker, cover and cook for 15 minutes (1 whistle).
5. Now, for the patience part! Allow the pressure to release naturally if using a pressure cooker. Once cooled slightly, strain the broth through a fine-mesh sieve, discarding the solids (or saving them for compost!).
6. Store your beautiful homemade broth in an airtight container.

Expert Tips

• Don’t over-sauté the vegetables. You want them softened, not browned.
• A low and slow simmer is key for extracting maximum flavour.
• Don’t be tempted to rush the cooling process before straining.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Low-Sodium Variation: Use low-sodium soy sauce or tamari, and skip adding any extra salt. You can always add a pinch later if needed.
• Herb Substitutions: Feel free to swap out the marjoram and parsley for other herbs you love, like thyme, rosemary, or oregano. My friend, Priya, loves adding a sprig of dill!
• Pressure Cooker vs. Stovetop: The pressure cooker is a lifesaver when I’m short on time. It cuts the cooking time down significantly, but the stovetop method yields a slightly richer flavour.

Serving Suggestions

This broth is incredibly versatile! Here are a few ideas:

• Use it as a base for soups and stews.
• Cook grains like rice or quinoa in it for extra flavour.
• Sip it warm as a comforting drink.
• Use it to deglaze a pan after sautéing vegetables.

Storage Instructions

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: For longer storage, freeze in airtight containers or freezer bags for up to 3 months. I like to freeze it in ice cube trays for easy portioning!

FAQs

• What vegetables are best for making broth? Root vegetables like carrots, celery, and potatoes are excellent, as are onions, mushrooms, and leafy greens.
• Can I use vegetable scraps for this broth? Absolutely! Save your onion skins, carrot tops, and celery ends in a freezer bag. Just avoid using cruciferous vegetables like broccoli or cauliflower, as they can make the broth bitter.
• How long does homemade vegetable broth last? Refrigerated broth lasts up to 5 days, while frozen broth can last for up to 3 months.
• Can I freeze this vegetable broth? Yes! It freezes beautifully.
• What can I do with leftover pulp after straining? Don’t throw it away! You can add it to compost, or use it as a base for vegetable patties or fritters.