Here is a simply, yet, amazingly flavourful recipe for homemade paleo vegetable broth. Like with all the broth recipes posted always make extra and store properly for future use. Fresh vegetable scraps can be used for this recipe such as the outer onion layer and skin, carrot skin, bell pepper tops, base of the celery stalks all parts of the vegetables that we all usually through out. The vegetable scraps can be collected over time and frozen until you have at least a 1 litre zip lock bag full, but it is helpful to keep a bag full in your freezer for future use in making this broth recipe as well as the other chicken and beef broth recipes.
4 onions, quartered- keep paper
4 carrots, cut lengthwise
4 ribs celery
head of garlic, divided into cloves keep paper
bunch fresh parsley
1 lemon, halved
2 bay leaves
¼ tsp rosemary
¼ tsp thyme
- Place vegetables into stock pot and cover with filtered water by one inch
- Simmer 3-4 hours – reserve vegetables for bouillon recipe if desired
- Strain into jars, bags, or ice cube trays for storage.