Light Spring Vegetable Broth

Name: Light Spring Vegetable Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups of chopped asparagus; 1 cup of peas (fresh or frozen); 1 leeks, sliced; 2 carrots, diced; 1 onion, quartered; 2 cloves of garlic, crushed; 1 bay leaf; 4 sprigs of thyme; Salt and pepper to taste; 6 cups of water

Highlighted under: Lean & Tasty

I absolutely love making Light Spring Vegetable Broth when the seasons change and fresh vegetables are abundant. There’s something so uplifting about a clear, fragrant broth filled with vibrant greens and herbs. I enjoy experimenting with various vegetables like asparagus, peas, and leeks, allowing their natural flavors to shine through. This broth isn’t just for sipping; it's the perfect base for a myriad of dishes, from soups to risottos. Plus, it’s quick to make, adding to its appeal in my busy kitchen!

Created by

Natalie Briggs

Last updated on 2026-02-15T01:37:36.158Z

When I first tried making a vegetable broth from scratch, I was amazed by how much depth of flavor could be achieved with just a few simple ingredients. Using fresh vegetables really makes a difference, and I love playing around with different combinations. One trick I've picked up is to lightly sauté the aromatic vegetables before adding water; this really helps to deepen the flavors.

This broth has become a go-to in my kitchen. I love to strain it and keep it in my fridge for quick weeknight meals. Sometimes, I even freeze it in ice cube trays for an instant boost of flavor whenever needed!

        Why You'll Love This Recipe
        Fresh, vibrant flavors that invigorate the senses
Quick and easy to prepare, perfect for busy days
A versatile base for numerous dishes or enjoyed on its own

      

Understanding the Ingredients

The key to a flavorful Light Spring Vegetable Broth lies in the freshness of the ingredients. Asparagus adds a delightful texture and a subtle sweetness, while peas bring a vibrant pop of color and earthiness. Leeks contribute an aromatic base, offering a mild onion flavor that complements the other vegetables. When selecting your asparagus, look for crisp stalks with tight tips; this ensures maximum freshness. If you can find organic vegetables, they often have a more pronounced taste, enhancing your broth significantly.

Garlic, though not classified strictly as a vegetable, plays a critical role in developing depth and complexity in your broth. The crushed garlic releases its oils and aroma when sautéed, infusing the broth with a warm, inviting flavor. If you're short on fresh garlic, you can substitute with 1 teaspoon of garlic powder, but fresh offers the best results. Remember, the quality of water is also essential; using filtered water can help achieve a cleaner, purer broth that allows the vegetable flavors to shine.

Perfecting Your Technique

Sautéing the aromatics is a crucial step in building the foundation of your broth. Heat your olive oil over medium heat until it shimmers, then add the leeks, onions, and garlic. Watch for the vegetables to become translucent, which usually takes about 5 minutes. This initial caramelization amplifies their natural sweetness, creating a richer flavor profile. Don’t rush this step; skipping it may lead to a less aromatic and flavorful broth.

After adding the vegetables, it's important to stir occasionally and allow them to become lightly softened before adding water. This gentle cooking process enhances the release of their natural sugars and flavors into the broth. If you notice the vegetables sticking to the pot, don’t hesitate to add a bit more olive oil. If desired, experiment with additional herbs like parsley or dill towards the end for a fresh burst of flavor.

Ingredients

Gather these fresh ingredients to create your broth:

Fresh Vegetables

2 cups of chopped asparagus
1 cup of peas (fresh or frozen)
1 leeks, sliced
2 carrots, diced
1 onion, quartered
2 cloves of garlic, crushed

Herbs and Seasoning

1 bay leaf
4 sprigs of thyme
Salt and pepper to taste
6 cups of water

These ingredients come together to create a refreshing and light broth.

Instructions

Follow these simple steps to prepare your light spring broth:

Sauté Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the chopped leeks, onions, and garlic. Sauté for about 5 minutes, until they become fragrant and slightly softened.

Add Vegetables

Add the asparagus, peas, and carrots to the pot. Stir to combine, cooking for another 5 minutes to lightly soften the vegetables.

Simmer

Pour in the water and add the bay leaf and thyme. Bring the mixture to a boil, then reduce to a simmer. Allow the broth to cook for 15-20 minutes.

Season and Strain

Once the broth is ready, season with salt and pepper to taste. Strain the broth through a fine mesh sieve to remove solids, and enjoy the clear, flavorful broth!

Enjoy your homemade light spring vegetable broth!

Pro Tips

Feel free to experiment with different vegetable combinations based on what's in season. Adding a splash of lemon juice at the end brightens the broth even further!

Storage and Make-Ahead Tips

This broth is incredibly versatile and makes a great make-ahead option. Once prepared, allow it to cool completely before storing. You can keep it in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a resealable bag; this allows you to thaw exactly the amount you need for future recipes, like truffle risotto or a simple vegetable soup.

If you're planning to use the broth for a specific dish like risotto, you can also choose to freeze it directly in a pot or container that fits your planned serving size. Just remember to leave some space for the liquid to expand as it freezes, which will prevent container breakage. I often make a large batch to boost my meal prep and ensure I have a wholesome option readily available.

Serving Suggestions

Enjoy this Light Spring Vegetable Broth as a standalone soup for a light meal or appetizer. Simply heat it up and serve it hot with a sprinkle of fresh herbs or a drizzle of olive oil for added richness. For a heartier option, consider incorporating some cooked grains such as quinoa or farro, adding both texture and nutritional value to your dish.

If you're looking to elevate your broth, consider garnishing with fresh lemon juice or zest, which can brighten the flavors significantly. You can also add a handful of fresh spinach or a few slices of cooked chicken for a more substantial meal. This broth adapts beautifully to various dietary preferences, making it a great addition to vegan, vegetarian, or even light meat dishes.

Questions About Recipes

→ Can I use dried herbs instead of fresh?

Yes, you can use dried herbs. Use approximately one-third of the amount since dried herbs are more potent than fresh.

→ How long can I store the broth?

You can store the broth in the refrigerator for up to 5 days or freeze it for up to 3 months.

→ What vegetables should I avoid?

Avoid starchy vegetables like potatoes, as they can make the broth cloudy. Stick to fresh, vibrant veggies for the best flavor.

→ Can I use this broth as a base for soups?

Absolutely! This broth serves as a great base for vegetable soups, risottos, or even as a cooking liquid for grains.