Homemade Vegetable Broth Concentrate

Homemade Vegetable Broth Concentrate

Homemade soups have a way of bringing warmth to any situation or day. And its probably no surprise that they are my go-to meal for health. Homemade soup is incredible for your health AND your wallet. Having a bowl of soup a day gently nourishes your spleen and stomach to support overall organ function and optimization. But it’s not only what’s in them that makes soups so nourishing, it’s what they are lacking.

MSG ​is a highly controversial food additive and flavor enhancer that is found in most broth and broth concentrates. It has been linked to 


obesity & 

depression –  just to name a few. This illusive ingredient is also tricky to spot on nutritional labels. This is because it’s often hidden under numerous names, like yeast extract or 

hydrolyzed protein. On top of that, 

broth that comes in carton containers are lined with an aluminum and plastic coating. And guess what? All of that contributes to your toxic overload that your body has to work to detox. 

Broth concentrate can be used to make soups, stew or add flavor to a variety of dishes like rice, risotto and braised vegetables. My personal favorite? As you already know… Soup! So I just knew I had to share with you a way to make a ton of this broth concentrate from the comfort and safety of your kitchen. And the best part? You won’t run out (for a long time).  It’s coronavirus quarantine approved!

This broth concentrate is ridiculously easy to make. It can be stored in the freezer and used as needed since it does not freeze solid. You can also swap out vegetables in this recipe for ones that you have on hand or tweak it to your preference. 


1 3/4 cups leeks, diced (about two small leaks)
2 1/2 cups fennel bulb, diced (about 1 large leek)
2 cups celery, decied
1 cup parsnips, diced
1 3/4 cup carrots, diced
1/2 cup sun dried tomatoes
1 shallot
1/2 onion
​3 garlic cloves
1 bundle of parsley
1 bundle of cilantro
8 oz Celtic sea salt (like this one)


  • In a food processor puree the ingredients until they form a loose paste. I did 1-2 vegetables at a time and transferred the paste into a large mixing bowl. Once all the veggies/herbs and salt have been processed, mix them thoroughly together.
  • Store in glass containers in the freezer. The salt keeps it from freezing solid so you can scoop it out as needed. Roughly 1 teaspoon of concentrate per 1 cup of water is the rule of thumb, taste and adjust as needed. 
  • Use this to cook risotto, braise vegetables or make soup with – enjoy!


  • If you prefer a salt free version you can adapt this recipe however it will freeze solid. Instead, try spooning spoonfuls onto parchment paper to freeze. Once frozen, add them to a freezer safe container so you have single sized servings available to you when needed.

​Makes 4 1/2 cups of concentrate which is equivalent to 216 CUPS of broth!
Incredible right?

Original Photo

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