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Vegetable Broth

Kajal’s Vegetable Broth – Makes about 2 litres


1 tbsp Extra Virgin Cold Pressed Olive Oil

Handful Fresh herbs – as per your preference

1 tsp whole black peppercorns

Handful whole raw almonds

3 garlic cloves

2 litres water

1 red onion roughly chopped

1 tomato roughly chopped

½ red bell pepper roughly chopped

Handful fresh parsley

1 carrot roughly chopped

½ broccoli bulb florets roughly chopped

1 tsp Himalayan salt or as per taste


1) Heat a saucepan on medium flame and add olive oil, fresh herbs, whole peppercorns, almonds, and garlic. Cook for a minute until they are infused in the oil.

2) Add all the vegetables, water, and Himalayan salt. Mix it all well and bring to boil.

3) Cover with lid and let it simmer for an hour.

4) Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot. The solids can be eaten hot/cold or used in to make soups. Once the broth has cooled, transfer it to airtight jars or containers. (You can also transfer them to freezer bags and store it in the freezer.)

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