Organic Vegetable Broth

By Dr Sarah Lantz

Makes approximately 2 litres | Vegetarian and Vegan friendly

There is definitely something healing when drinking broth. Warming, comforting, and full of tasty goodness. Made from prebiotics (onion, leek and garlic) and anti-inflammatory spices, the addition of mushroom offers a boost of vitamin D, which helps support the immune system, increase calcium absorption and adds a lovely depth of flavour.


  • 1 large leek, coarsely chopped
  • 3 sticks celery, plus leaves, coarsely chopped
  • 1 large onion, skin on, quartered
  • 1 large carrot, unpeeled, coarsely chopped
  • 125 g (4 ½ oz) button mushrooms
  • 1 tomato
  • 1 small bulb garlic, broken apart but unpeeled
  • 10 cm (4 in) knob of turmeric, coarsely chopped
  • 5 cm (2 in) knob of ginger, coarsely chopped
  • Olive oil, for drizzling
  • 1 tbsp apple cider vinegar (unpasteurised)
  • 6 sprigs flat-leaf (Italian) parsley
  • 5 sprigs thyme
  • 5 whole black peppercorns
  • 2 bay leaves
  • 10 cups (2.5 litres) cold water


  • Preheat the oven to 200°C. Place the leek, celery, onion, carrot, mushrooms, tomato, garlic, turmeric and ginger in a roasting tin.
  • Drizzle generously with olive oil and roast for 30 minutes, or until browned and slightly blackened.
  • Transfer the roasted vegetable mixture into a large saucepan and add the remaining ingredients.
  • Bring to the boil over high heat. Decrease the heat and simmer undisturbed for 2 hours.
  • Line a large sieve or colander with a double layer of muslin (cheesecloth). Strain the broth and discard the solids.
  • Use as required.

Why not also see my recipe for Beef Bone Broth or Chicken Broth.

Dr Sarah Lantz (PhD)
Buchi Brew Co. & Sacred Women’s Way

Learn more about Sarah here.

Search Categories

Other posts you may like...