Simple & Gentle Vegetable Broth {quick & easy}

To make this recipe on the stovetop, place all the ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.

You can use any salt, I just love the addition of mineral-enriched kosher or celtic sea salt.

I updated this: lately I also add about 1 cup of fresh parsley, so added that in as well. If you don't have time to dry the dill or want to use fresh dill, add about ¼ cup of fresh dill in place of the dried dill.

Servings: cups

Calories: 29kcal

Equipment

Instant Pot or pressure cooker optional

Ingredients

8 cups water
2 leeks green tops trimmed, diced into chunks
4 large carrots trimmed and diced into chunks
1 tablespoon dried dill
½ cup fresh parsley
½ teaspoon kosher salt or celtic sea salt

Instructions

Add all the ingredients to an Instant Pot. Place the top o and set to pressure cook (no venting) for 12 minutes.
Let the Instant Pot naturally release pressure.
Strain the vegetables and season to taste with salt and pepper. I save the carrots because they're so tender.

Nutrition