Easy Paste for Vegetable Broth

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This homemade vegetable broth is super easy to make, made with fresh vegetables, and it’s packed with flavor! You can use it to add depth and flavor to almost any savory meal. 

homemade vegetable broth in a glass jar with vegetables in the background

Why This Recipe Works 

Store-bought vegetable broth is often high in sodium and contains flavor enhancers and sugar. But it’s so easy to make homemade vegetable broth with just a few fresh vegetables, herbs, and salt. And the recipe for this vegetable stock paste couldn’t be much easier!

All you have to do is to roughly cut up the veggies and place them in a food processor together with the herbs. I used leek, celery root, carrots, celery, parsley, bay leaves, onion, and garlic.

Then place everything in a pot on the stovetop and add the salt and two tablespoons of high quality olive oil. Cook everything for 20 minutes and then transfer it to a clean glass jar or an airtight container. 

Thanks to the salt, it will last months in the fridge and you can use it just like store-bought vegetable broth powder. Use one teaspoon for a cup of water or other liquid you want to season. 

I love to use this paste for soups, for curries, and pasta sauces. Just add it to any meal that needs a burst of flavor. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Leek
  • Celery Root – also called celeriac. It kind of tastes like celery and parsley and it has a nutty and earthy flavor. Its texture is similar to potatoes. 
  • Celery
  • Carrots
  • Parsley – use fresh parsley. 
  • Bay Leaves – fresh bay leaves, not dried. 
  • Onion & Garlic
  • Salt 
  • Olive Oil 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Roughly chop the vegetables. Place them in a food processor.

2. Step: Process until you’ve got very small chunks. 

3. Step: Transfer the vegetables to a pot and add the salt and the olive oil. Stir well and cook on medium heat for 20 minutes. Stir every few minutes. 

4. Step: Transfer the paste to a clean glass jar or an airtight container. Store in the fridge for 3 months. Use one teaspoon of the paste for 1 cup of water to make homemade vegetable broth. 

Recipe Notes

  • The amount of salt used in this recipe might seem like a lot. But the salt is used as a preservative in this recipe. Combine one teaspoon of the vegetable paste with one cup of water to make homemade vegetable broth. Don’t worry, the broth won’t taste too salty. 
  • The recipe also works with other vegetables, so use what you have in your fridge. I also like to use zucchini, fennel, and brown mushrooms. 
  • The vegetable paste lasts in the fridge for several months. Just make sure to always use a clean spoon and store it in an airtight container or jar. I like to add it to soups, curries, and even pasta sauces. 

vegetable paste in a glass jar with a white spoon

Frequently Asked Questions

What’s The Best Way To Store the Vegetable Broth Paste?

Store it in an airtight container or glass jar in your refrigerator

How Long Does It Last?

Stored in the fridge as described above, it will last 3-4 months. Make sure to always use a clean spoon. 

Where Do I Find Celery Root?

You can find celery root (celeriac) in the fall, winter, and early spring in many grocery stores. Look for it near other root vegetables like parsnips. 

If you can’t find it, you could replace it with parsley root, parsnips, or more celery.

I Love to Hear From You!

I hope you like this vegetable broth as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

homemade vegetable broth in a glass jar with vegetables in the background

Print

Vegetable Broth

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This homemade vegetable broth is super easy to make, made with fresh vegetables, and it's packed with flavor! You can use it to add depth and flavor to almost any savory meal. 
Course Soup
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 30 servings
Calories 17kcal
Author Sina

Ingredients

  • 4 carrots
  • 1 stalk of leek
  • 1 onion
  • 9 oz celery root (celeriac)
  • 2 stalks of celery
  • 2 cloves of garlic
  • 1/2 bunch parsley
  • 2 fresh bay leaves
  • 1/2 cup salt
  • 2 tablespoons olive oil

Instructions

  • Roughly chop the vegetables. Place in a food processor.
  • Process until you've got very small chunks. 
  • Transfer the vegetables to a pot and add the salt and the olive oil. Stir well and cook on medium heat for 20 minutes. Stir every few minutes. 
  • Transfer the paste to a clean glass jar or an airtight container. Store in the fridge for 3 months. Use one teaspoon of the paste for 1 cup of water to make homemade vegetable broth. 

Notes

  • The amount of salt used in this recipe might seem like a lot. But the salt is used as a preservative in this recipe. Combine one teaspoon of the vegetable paste with one cup of water to make homemade vegetable broth. Don’t worry, the broth won’t taste too salty. 
  • The recipe also works with other vegetables, so use what you have in your fridge. I also like to use zucchini, fennel, and brown mushrooms. 
  • The vegetable paste lasts in the fridge for several months. Just make sure to always use a clean spoon and store it in an airtight container or jar. I like to add it to soups, curries, and even pasta sauces. 

Nutrition

Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1901mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1440IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

 

The post Easy Paste for Vegetable Broth appeared first on Vegan Heaven.





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