This veggie packed broth is your new go-to for a trick to add extra nutrients to your meals. Think of this hidden veggie broth as a nourishing glow-up from your regular broth. Make a big batch and use it for your next meal or freeze it for later!
I’m a strong believer in adding to a meal to make it more nourishing than taking something away. For example, my easy taco stuffed peppers recipe or quick egg roll in a bowl recipe both add extra servings of vegetables, so you fill your plate up with veggies without compromising on flavor! This veggie packed broth is similar in concept! Instead of just using the vegetables to add flavor to your broth, you’re keeping them in the liquid to make a more nourishing broth.
Why You’ll Love This Recipe
- The vegetables are cooked in the broth, and then instead of discarding them, they’re blended up into the liquid! This way, when you add this broth to recipes such as soups, you’ve got some extra veggies hidden in each bite.
- This hidden vegetable broth is not just for soup! You can cook your pasta or rice in this broth instead of water, so your pasta or rice will absorb all the flavor and wholesome goodness!
- This flavorful broth is so easy to make and is also freezer-friendly! Make a huge batch to use throughout the week or freeze it and use as needed!
Ingredients You’ll Need
oil — I usually use olive oil to cook my veggies, but you can also use any neutral oil such as avocado oil or vegetable oil. Use whatever you have on hand!
onions — in my experience, yellow or sweet onions work best for this broth. I’ve also used white onions. I would not use red onions.
carrots — make sure to peel your carrots beforehand for the best flavor.
celery stalks — I’m not the biggest fan of munching on celery, but when blending up in this broth, it’s not super noticeable.
garlic — I personally think the more garlic in anything, the better.
salt and pepper — I usually use kosher salt and freshly cracked pepper.
water — I use filtered water.
How to Make This Veggie Packed Broth
- Heat the oil in a pot over medium heat.
- Add the onion, carrot, celery, and garlic. Sauté for 5 to 6 minutes until fragrant. Add a pinch of salt and pepper, then sauté for another minute.
- Add the water to the pot and bring it up to a boil. Then lower the heat and simmer for 25 to 30 minutes or until the vegetables are very soft.
- Use a slotted spoon to transfer the cooked vegetables to a high speed blender along with a cup of the liquid.
- Blend until smooth, and add the mixture back to the pot and stir to combine.
- Use immediately or transfer to a container and store in the fridge or freezer.
Recipe Tips and Notes
- Make sure you wash celery and carrots beforehand and remove the filmy layer under the onion’s skin for the best flavor.
- Play around with the flavors! I like to add other vegetables if I have them on hand. Some of my favorites are leeks, green onions, tomatoes, and shallots. Avoid bitter cruciferous vegetables such as broccoli, cabbage, or Brussels sprouts.
- Fresh (or dried) herbs such as thyme, parsley, and bay leaves make for a very flavorful addition to your broth!
- If you have the time, roasting the garlic before adding it to the blender adds a delicious, rich flavor. (You can also roast garlic in the air fryer to avoid turning on the oven!)
- Avoid over-simmering this broth. As there is no collagen to break down into gelatin like in a bone broth, you can whip this veggie broth up pretty quickly!
- Make sure to blend until everything is incorporated and smooth for the best results.
- Always be careful when blending hot liquids by making sure there’s a way for the steam to release and avoid filling the liquids to the top of the blender. I also remove the center of the lid on my Vitamix and cover the gap with a linen napkin to allow the steam to escape.
Storage Tips
- Storage: once cooled, store in an airtight container for up to 5 days in the fridge.
- Freezer: once cooled, you can transfer the veggie broth to a silicone mold or ice cube tray or souper cubes to make for easy portioning! Store for up to 3 months. You can thaw before using or add it to a pot from frozen.
- Frozen storage: once frozen, if using a silicone mold, I transfer the frozen portions to a freezer-safe container or ziptop bag.
Hidden Veggie Broth
Ingredients
- 1 tablespoon oil
- 2 onions, peeled and chopped into 4
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic
- salt and pepper, to taste
- 8 cups water
Equipment
- large pot
Instructions
- Heat the oil in a pot over medium heat.
- Add the onion, carrot, celery, and garlic. Sauté for 5 to 6 minutes until fragrant. Add a pinch of salt and pepper, then sauté for another minute.
- Add the water to the pot and bring it up to a boil. Then lower the heat and simmer for 25 to 30 minutes or until the vegetables are very soft.
- Use a slotted spoon to transfer the cooked vegetables to a high speed blender along with a cup of the liquid.
- Blend until smooth, and add the mixture back to the pot and stir to combine.
- Use immediately or transfer to a container and store in the fridge or freezer.
Nutrition Per Serving
Recipes To Add This Broth To
- Sausage Orzo
- Sausage and Broccoli Pasta
- Chicken Broccoli Orzo
- Healthy Hamburger Soup
- Salsa Chicken Soup
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