Homemade Vegetable Broth

Vegetable broth made with turnips, carrots, leeks, and potatoes

This homemade vegetable broth is light and a little sweet from the carrots and ginger and serves as a delicious base for soups, grains, pasta, and more. 

Homemade Vegetable Broth

Prep time


Cooking time




  • 3 large carrots, green tops removed

  • 3 hakurei turnips, green tops removed

  • 2 medium red skin potatoes

  • 1 leek, green tops included

  • 3 cloves garlic, peeled and smashed

  • 1 1/2 inch knob of ginger, peeled and sliced thinly

  • 12 cups filtered water

  • 2 tbsp. aged sherry vinegar


  • Chop off the green leaves of the leek, then cut the white part of the leek in half lengthwise. Place the greens and the whites in a large mixing bowl and fill the bowl with cold water. Soak the leek for 20 minutes to loosen any grit hiding between the layers. 

  • While the leeks are soaking, chop the carrots, turnips, and potatoes into large pieces and place them along with the ginger and garlic into an 8-quart stockpot.

  • Remove the leek from the water and check to ensure that all the grit has been removed from the leaves and rinse if necessary. Add the leek to the stockpot with the rest of the vegetables.

  • Add the twelve cups of filtered water and aged sherry vinegar to the stockpot. Place over medium to medium-high heat and bring to a boil. Reduce the heat and simmer for one hour.

  • After the hour is up, remove the broth from the heat and discard the vegetables. Strain the broth into jars and store it in the fridge for five days.

    Makes 2 quarts


    • This stock does not have many ingredients, so use the best you can find. If you choose turnips and carrots with the greens still attached, make sure they are not wilted, as this is a sign of freshness.
    • Make sure to scrub the potatoes well if leaving the skins on to remove any grit. You can peel them if you like, but I just cut out any dark spots I see when chopping them.
    • You don’t need a knife to peel ginger. Instead, peel the ginger by scraping the skin off with the edge of a spoon.
    • After one hour of cook time, all of the flavor has been extracted from the vegetables, so I don’t recommend using them for anything else. Either throw them away or compost them.

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