Jump to Recipe Jump to Video Print Recipe

My Kitchen Magazine - media partner to the Good Life Show featuring The Plant Powered Show and Natural & Organic Show

Basic Vegetable Broth

Chad January's vegetable broth is crafted using caramelised vegetables, producing a flavourful 2-litre broth.

Print Recipe Pin Recipe

Ingredients

Canola oil, for frying
3 onions
3-4 turnips
4 stalks celery
4 carrots
4 leeks
½ head garlic, peeled
5 cm ginger, peeled and sliced
4-5 fresh or dried bay leaves
2 dried chillies, deseeded
1 Can Rhodes Quality Chopped & Peeled Tomatoes
2.5L water
1 tbsp black peppercorns
2 handfuls fresh herbs (we used a combination of parsley, coriander and thyme)

Instructions

Place a large 3L pot over medium heat and add oil.
Peel and cut onions and turnips into quarters. Cut celery, carrots and leeks into large chunks, reserving celery leaves.
In batches, sauté onions for about 4-6 minutes or until golden. Remove and set aside.
Repeat process with turnips, celery, carrots and leeks, adding more oil if necessary. Make sure that all the vegetables are caramelised.
Return all vegetables back to the pot and add another glug of oil.
Add garlic, ginger, bay leaves and dried chillies. Fry for about 5-6 minutes, stirring often.
Stir in tomatoes and cook for a minute while stirring. (The acid in the tomatoes will help lift any charred bits stuck to the bottom of your pot.)
Add water, peppercorns, fresh herbs and reserved celery leaves, and bring mixture to a boil.
Lower heat immediately once and simmer gently for about 1.5-2 hours, partially covered. Do not stir - simply skim the impurities that appear on the surface every 15-20 minutes using a ladle or large spoon.
Strain broth, discarding all solids.
Season to taste.

Video

Recipes we’re loving:

Gourmet Chocolate Cake w Pears, Almonds & Ganache

Still looking for that Sunday lunch finale? We’ve got you! This Gourmet Plant-Based Chocolate Cake by the incredible Marbz Serepo is proof that “decadent” and “health-conscious” can live on the same plate.

Sweet potato dumplings with Marula Nut and Wild Garlic savoury crumble

Chef Greg Henderson took Bettina Campolucci Bordi’s ‘Non-Meatballz’ to the next level at the Good Life Show. By wrapping the black bean base in sweet potato dough and steaming them like traditional dombolo, he fused global plant-based trends with local heritage. Infused with foraged marula nuts and cassava, it was a masterclass in indigenous, earth-conscious eating.

Teff and Coconut Chocolate Cake

Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner

Mango Berry Paradise Pie

For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham

Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble

This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.

Bettina Campolucci Bordi’s Chickpea Omelette

Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!

Tom Hunt’s Chocolate Tasting

Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.