Vegetable broth

Preparation info

  • Difficulty


  • Makes

    1.5 litres

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A light, fresh base for sauces or soups that is an absolute dream to have ready and waiting in your refrigerator or freezer.


  • 2 tomatoes
  • 1 tbsp butter
  • 2 brown onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks with leaves, finely chopped
  • 6 parsley stalks
  • 6 cups boiling water


Cut tomatoes in half, squeeze out the seeds, and finely chop. Melt butter in a heavy-bottomed pot, add vegetables, parsley stalks and tomatoes, and cook for 5 minutes. Add 6 cups of boiling water, bring back to the boil, and simmer for 10 minutes. Strain broth through a sieve, cool and refrigerate.