Vegan Vegetable Broth with Turmeric and Paprika
Plant-based broth built from celery, carrots, onion, and leeks simmered with garlic, fresh herbs, and warm spices. The long simmer extracts deep flavor while turmeric and paprika add earthiness and color. Strain and use immediately or refrigerate for later cooking.
Ingredients
- 2 none celery ribs, chopped
- 9 cups water, none
- 1 none onion, large, chopped
- 2 none leeks, chopped
- 4 none carrots, large, chopped
- 8 sprigs parsley, fresh
- 2 cloves garlic, none
- 8 sprigs thyme, fresh
- 5 none peppercorns, whole
- 1 none bay leaf, none
- 1 teaspoon paprika, ground
- 1 teaspoon turmeric, ground
- salt, to taste(optional)
Instructions
- 1
Wash, clean, and chop all vegetables.
- 2
Pour vegetables into a large pot and cover with water. Bring to a boil over high heat.
- 3
Reduce heat to low and simmer for about 2 hours.
- 4
Remove from heat and cool.
- 5
Place a strainer over a bowl and pour the stock through the mesh. Use a wooden spoon to press the cooked vegetables to release additional liquid.
- 6
Use immediately or transfer to airtight containers for refrigeration.
Tips
Press cooked vegetables firmly against the strainer to extract maximum flavor and liquid.
Cool broth completely before refrigerating to prevent condensation buildup in containers.
Good to Know
Refrigerate in airtight containers for up to 5 days, or freeze for up to 3 months.
Prepare up to 5 days in advance and refrigerate. Freeze for longer storage.
Use as base for soups, grains, or vegetable dishes. Heat gently before serving.
Common Mistakes
Do not skip pressing vegetables through the strainer to avoid losing flavor and body in the finished broth.
Do not refrigerate hot broth to avoid container damage and bacterial growth.