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Veggie Broth

A clear broth made by roasting vegetables and simmering with herbs and spices.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veggie Broth

Oven500°F
Timeabout 20 minutes

Ingredients

Directions

Prepare

  1. Cut onions, leeks, carrots, celery, and apple into large chunks.

  2. Toss the vegetables with garlic cloves, mushrooms, ginger slices, and optional lemongrass.

  3. Roast the mixture in a 500°F oven for about 20 minutes until browned.

  4. Transfer the roasted vegetables to a stockpot.

Make the broth

  1. Add all saved peelings and trimmings, plus any other vegetables you have.

  2. Add parsley, peppercorns, dried or fresh herbs (thyme, dill seeds, whole allspice), and enough water to cover by 2 inches.

  3. Bring to a boil, then simmer for 20–30 minutes.

  4. Remove the vegetables, strain the broth, and use as stock.

Nutrition, whole recipe (rough)

336Calories
6 gProtein
15 gFat
53 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Apple1 medium (182g)95
Onion1 medium (110g)44
Carrot1 medium (61g)25
Mushroom1/2 cup sliced (35g)15
Lemon Grassjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Dill5 sprigs fresh (1g) / 1 tsp dried4
Ginger1 tsp grated fresh (2g)2
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Leek + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + gingertop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Caramelised sugars from roasting add sweetness and depth to the finished broth.
Carrots
Natural sugars add sweetness and colour to the broth.
Mushrooms
Savoury, umami-rich compounds add depth of flavour to the broth.
Garlic
Aromatic compounds add savoury aroma that carries through the simmer.

The step that matters

Roast until browned. Browning through roasting builds caramelised, savoury flavour that a simmer alone cannot create. Pale vegetables give a flat, washed-out broth.

Swap the apple

How well each one fits the dish's main ingredients (onion, leek, carrot, celery, garlic, mushroom, ginger):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against onion, leek, carrot, celery, garlic, mushroom, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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