Low Sodium Herb & Root Vegetable Broth

Total time2 hr

Prep time15 min

Cook time1 hr 30 min

This golden, fragrant broth is built entirely on slow-cooked aromatics — onion, garlic, carrots, celery, parsnips, and leek all simmered until deeply softened, then joined by ginger, turmeric, and a bundle of fresh thyme, parsley, and rosemary. A splash of apple cider vinegar brightens the whole pot, coaxing out even more flavor as everything simmers low and slow for over an hour. The result is a rich, sippable stock with real depth, strained clean and ready to use as a base for soups, grains, or braises. It's an easy one to batch, cool, and keep on hand all week. With flavor built from real vegetables and herbs rather than a heavy hand at the shaker, it's a solid pick for anyone watching their sodium closely.

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Ingredients

8 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
2 medium parsnips, roughly chopped
1 medium leek, white and light green parts only, roughly chopped
2 stalks fresh thyme
4 sprigs fresh parsley
2 sprigs fresh rosemary
1 bay leaf
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tbsp apple cider vinegar
10 cups cold water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 medium zucchini, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large stockpot (6-quart or larger) over medium heat until shimmering. Add the onion, garlic, carrots, celery, parsnips, and leek, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
2
Stir in the ginger and turmeric and cook until fragrant, about 1 minute.

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