Savory Garden Vegetable Broth

1. Sweat Vegetables

Start by heating a Dutch oven over medium heat. Add the chopped onions, celery ribs, carrots, scallions, and the peeled and smashed garlic cloves to the pot. Drizzle in a teaspoon of olive oil and sprinkle with a teaspoon of salt. Let these vegetables cook together for about 20 to 30 minutes, stirring occasionally. The goal here is to create a golden brown fond on the bottom of the pot, which will build a rich, deep flavor base for your broth.

2. Add Remaining Ingredients and Simmer

Once your vegetables have developed that lovely golden brown fond, it's time to add the rest of the ingredients. Pour in the 12 cups of water and add the cored and chopped cauliflower, the chopped plum tomato, the sprigs of fresh thyme, the bay leaves, and the black peppercorns. Stir everything together and bring the mixture to a simmer. Once it starts to simmer, partially cover the pot, reduce the heat, and let it cook for about 1.5 hours. This gentle simmering allows all the flavors to meld together beautifully.

3. Strain the Broth

After the broth has simmered and the flavors are well developed, it's time to strain it. Pour the broth through a fine-mesh strainer into a large liquid measuring cup or container, discarding the solids. This will give you a smooth, clear broth that’s ready to be used in your favorite recipes or enjoyed on its own.