Ingredients
Equipment
Method
- Roughly chop all vegetables into large pieces — onions quartered, carrots and celery in 2-inch chunks, leeks chopped into rings, garlic heads halved crosswise. Skip dicing; large pieces produce a clearer broth.
- Place all the vegetables, parsley, thyme, bay leaves, peppercorns, and salt into a large stockpot. Pour in 10 cups of cold water.
- Bring to a boil over high heat, then immediately reduce the heat to low. Cover the pot partially with the lid (leave a 1-inch gap for steam) and simmer for 1 hour. Maintain a gentle simmer — never a hard boil — to keep the broth clear and clean-tasting.
- Remove the pot from the heat and let it cool for 10 minutes. This makes straining safer and prevents the broth from clouding as it cools.
- Strain the broth through a fine-mesh strainer set over a large bowl, discarding the solids. For the clearest finish, strain a second time through a layer of cheesecloth or a coffee filter.
- Taste and adjust salt as needed. Cool to room temperature before transferring to airtight containers for refrigerator or freezer storage.
Nutrition
Notes
Net carbs: 8g per serving (10g total carbs minus 2g fiber).
Substitutions: Skip strong herbs like rosemary, sage, or oregano — they overpower the lighter vegetables. Vegetable trimmings (leek tops, carrot peels, onion skins, celery hearts, herb stems) work in place of fresh vegetables; just avoid brassicas (broccoli, cabbage, cauliflower) which create a bitter, sulfurous broth.
Storage: Refrigerate in airtight containers for up to 5 days. Freeze in freezer-safe containers with 1 inch of headspace for up to 3 months. Silicone ice cube trays make handy 2-tablespoon portions for deglazing and finishing.
Reheating: Reheat gently on the stovetop over medium heat, or microwave single cups for 60–90 seconds.
