Making homemade vegetable broth is a great way to enhance the flavor of your dishes without neglecting naturalness and the absence of chemicals.

When making your own broth, you can also add specific vegetables like ashes or wild spinach, which are known for their amazing health benefits.
Ingredients You’ll Need

3 carrots: they add sweetness and earthiness.
1 leek: adds a soft depth to onion.
2 parsnips: enhance the sweetness with a slightly nutty flavor.
2 parsley roots: they add a spicy and herbaceous touch.
1 onion: creates a flavorful base.
2 cloves of garlic: they provide warmth and complexity.
1/2 kohlrabi: offers a mild flavor similar to cabbage.
1/2 celeriac: enhances earthy, celery-like flavors.
1 piece of turmeric: provides color and anti-inflammatory benefits.
A handful of fresh parsley: for a fresh and herbaceous note.
Sunflower oil: helps release the natural juices of vegetables.
80 grams of salt: enhances the flavor and acts as a preservative.

Step-by-step
instructions Chopped vegetables sautéed in sunflower
oil 1. Prepare the vegetables
Wash and peel all the vegetables, then cut them into medium pieces. Uniform sizes will ensure even cooking and help you achieve a balanced flavor profile.

2. Sauté the vegetables
Heat the sunflower oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5 to 7 minutes, stirring occasionally. This enhances its flavors through gentle caramelization.

3. Simmer until tender
Cover the pot and lower the heat. Let the vegetables cook with their own steam for about 8 minutes until tender. This step intensifies the flavors and creates a rich broth base.

4. Chill and blend (optional)
Once the vegetables have softened, you can choose to blend the mixture for a smoother texture. Use an immersion blender or food processor to puree the vegetables, although this is optional.

5. Freeze for long-term
storage After cooling, divide the broth into portions. Use ice cube trays or airtight containers for storage. To store it for longer, wrap it in aluminum foil before freezing. If stored properly, the broth can last for months.