By Devi Poojari
December 9, 2025
A versatile and low-fuss vegetable broth is a reliable pantry ingredient to keep handy as a way of adding nutrition and flavour to slow-cooked soups, stews and porridge bowls during the winters. Having a one-pot approach also helps reduce the cleaning up after less complicated.
1 tablespoon ghee/coconut oil 1 large onion, quartered 5-6 whole garlic cloves 4 medium-sized carrots, chopped 1 stalk celery, chopped 1 handful fresh thyme sprigs 4-5 fresh rosemary sprigs ½ cup coriander stems ¼ cup chopped turmeric root 2 tablespoons chopped fresh ginger 2 bay leaves 5 tablespoons tomato paste
Heat the ghee in a large saucepan and add the bay leaves, ginger, turmeric root and herb sprigs.
Sauté for a minute before adding in the garlic, onions and celery to cook for 3 minutes, until softened.
Add the tomato paste and mix well before tipping in the carrots, lightly seasoning the jumble with salt and pepper.
Pour in enough water to cover the vegetables before placing the lid on the saucepan and simmering on low heat for 30-45 minutes.
Cool slightly before pouring it into a storage container, cool completely, seal and refrigerate for upto five days and in the freezer for a month.