Ingredients
Equipment
Method
- Heat the olive oil in a large stockpot over medium heat. Add the carrots, celery, and onion and sauté for 8 to 10 minutes until softened and beginning to colour lightly.
- Add the smashed garlic, herbs, bay leaves, and peppercorns. Stir for 1 minute to release the aromatics.
- Pour in the cold water and bring to a gentle simmer over medium-high heat. Do not let it boil hard — a steady gentle simmer keeps the broth clear.
- Simmer uncovered for 1 hour for a light broth, or 2 to 3 hours for a richer stock. Skim any foam that rises to the top.
- Strain through a fine-mesh strainer into clean containers, pressing the solids gently to extract maximum flavour. Season with salt to taste. Serve hot with toasted baguette slices.
Nutrition
Notes
Net carbs: 27g per serving (30g total carbs minus 3g fiber).
Substitutions: Add a parmesan rind during simmering for extra umami (not vegan); add a leek for sweetness; toss in mushroom stems for a deeper, earthier broth. Use gluten-free bread to make the whole meal gluten-free.
Storage: Refrigerate up to 5 days, or freeze in portions for up to 3 months. Excellent base for the asparagus, pea, and nettle soups in this roundup.
Reheating: Warm gently on the stovetop. Reduce further if you want a more concentrated stock.
