Vegetable broth
Servings: 2
Preparation: 10 min.
Cooking: 30 min.

1 medium size onion

2 small carrots

2 celery stalks

Coarse sea salt

Water (approx. 8/10 glasses)



1 - Scrape the carrots with a knife and rinse them.

2 - Cut them into chunks.


3 - Rinse the celery, leaves included and cut the stalks into chunks.

4 - Peel the onion and cut it into chunks.


5 - Combine all vegetables in a pot with 8 glasses of water, add a handful of coarse sea salt and cover. Let it boil about 30/45 minutes.

Useful Suggestions

Vegetable broth is optimal for many preparations, you can use it for risotto for its delicate taste or prepare a soup with pastina, that is small shaped pasta, like little stars (stelline), rice-shaped pasta (risoni), little tubes (tubetti or ditalini) in the cold winter nights. It’s preferable to broth made with stock cube and it’s very easy to prepare. Just combine onion, celery and carrots cut into chunks in a pot, add water and coarse sea salt and boil about 30 minutes. Quantity vary according to the recipe you are going to make, the one mentioned here is for a risotto or a vegetable soup serving 2. You can freeze portions of the three vegetables in food bags, ready to use. Try also a light vegetable soup, blending the cooked onion, celery and carrot with broth and adding pastina.