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Light Summer Vegetable Broth

Light Summer Vegetable Broth

A refreshing and versatile Light Summer Vegetable Broth that highlights the flavors of fresh summer vegetables, perfect for sipping or as a base for other dishes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 cups servings
Course: Appetizer
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 10 Cups Filtered Water
  • 2 Large Leeks (white and light green parts only)
  • 4 Medium Young Carrots (sliced into thick rounds)
  • 2 Small Zucchini (half-moon slices)
  • 1 Medium Yellow Squash
  • 1 Bunch Fresh Parsley (keep the stems)
  • 4 Cloves Garlic (smashed but kept whole)
  • 4 Sprigs Fresh Thyme
  • 1-2 Teaspoons Sea Salt
  • 1 Teaspoon Black Peppercorns
  • 1 Strip Lemon Zest

Method
 

  1. Prepare the Vegetables: Wash all produce, slice leeks, and chop carrots, zucchini, and squash into uniform pieces.
  2. Sauté the Aromatics: Heat a large stockpot over medium heat, add olive oil, leeks, and garlic. Sauté for 3-5 minutes until fragrant.
  3. Add the Water and Root Veggies: Pour in the cold water and add sliced carrots and black peppercorns. Bring to a gentle simmer.
  4. Infuse the Herbs: Add parsley, thyme, and lemon zest to the pot.
  5. Simmer Gently: Let the mixture simmer uncovered for about 25 minutes.
  6. Incorporate the Soft Vegetables: Add zucchini and yellow squash, simmer for an additional 10-15 minutes.
  7. Season and Strain: Add sea salt to taste, then strain the broth for a clear liquid.
  8. Cool and Serve: Ladle into bowls or cool and store for later use.

Notes

Use fresh, organic vegetables for the best flavor. Avoid boiling to keep the broth clear. Store leftovers in airtight containers for up to 5 days in the refrigerator or freeze for up to 3 months.