Simple Vegetable Broth
Traditional British Recipes

Simple Vegetable Broth

Classic
serves 4

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.

BudgetSoupWeeknight
12 mins prep30 mins cook42 mins total

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, and cook for 5–6 minutes until softened.

  2. Stir in garlic, then add potatoes and carrots and cook for 1 minute.

  3. Dissolve stock cubes in 1.5 litres boiling water and pour into the pot. Add bay leaf if using.

  4. Bring to a gentle simmer and cook for 25–30 minutes until potatoes and carrots are tender.

  5. Season with salt and black pepper to taste, then serve hot as a clear broth or with some vegetables in each bowl.

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