Spring Vegetable Bouillon – The Delish Recipe

Spring is in the air, and so are the flavors! This vibrant Spring Vegetable Bouillon is a celebration of the season’s freshest ingredients, carefully combined to create a deliciously light and refreshing clear broth that’s perfect for dipping, sipping, or simply savoring on its own.

Ready Time

45 mins

Yields

4 servings

Ingredients

2 pounds of spring onions, peeled and chopped
1 large leek, chopped
2 medium carrots, peeled and chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
2 cups of mixed spring vegetables (such as asparagus, zucchini, bell peppers, and green beans)
4 cups of vegetable or chicken broth
2 cups of water
1 teaspoon of dried thyme
1 teaspoon of dried parsley
Salt and pepper, to taste

Instructions

In a large pot, sauté the chopped spring onions, leek, carrots, and celery in a little bit of oil over medium heat until they’re softened and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the mixed spring vegetables and cook until they’re tender, about 5 minutes.

Pour in the vegetable or chicken broth, water, dried thyme, and dried parsley. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Season the bouillon with salt and pepper to taste.

Strain the bouillon through a fine-mesh sieve into bowls, discarding the solids. Serve hot and enjoy!

Notes

Use a light hand when sautéing the aromatics, as they can burn easily.

You want them soft and fragrant, not caramelized.

For the mixed spring vegetables, feel free to customize with your favorite colors and textures – this recipe is a great way to use up any lingering veggies from your spring CSA box.

If using vegetable broth, consider making your own to avoid excess sodium; a homemade broth will also allow you to control the flavor profile.

To make this recipe more substantial, serve with a swirl of crème fraîche or a side of crusty bread.

Don’t skip the straining step – those textures can be off-putting, and you want the broth to be silky smooth.

If you’re not serving the bouillon immediately, let it cool, then refrigerate or freeze for up to 5 days.

Reheat gently before serving.