Recipe
Simple Vegetable Broth
A light, comforting vegetable broth with onion, carrot, potato, and celery — simple to prepare and ideal for everyday cooking.
Ingredients
Method
12 mins prep30 mins cook42 mins total
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, and cook for 5–6 minutes until softened.
Stir in garlic, then add potatoes and carrots and cook for 1 minute.
Dissolve stock cubes in 1.5 litres boiling water and pour into the pot. Add bay leaf if using.
Bring to a gentle simmer and cook for 25–30 minutes until potatoes and carrots are tender.
Season with salt and black pepper to taste, then serve hot as a clear broth or with some vegetables in each bowl.
Notes
For a clearer broth, simmer gently rather than boiling hard.
Add a splash of lemon juice at the end if you want a brighter finish.
This broth keeps well in the fridge for 3 days and freezes well for batch prep.
About this recipe
This simple vegetable broth is a clean, savoury base made with everyday vegetables gently simmered until tender and flavourful. It is practical for weeknight cooking and works well as a light starter, restorative lunch, or base for other soups.
Cook the aromatics first to build sweetness, then simmer low and steady so the broth stays clear and balanced. Serve as-is, or add cooked noodles, grains, or shredded greens to turn it into a more substantial bowl.
