Beyond Broth-Based Soup: 3 Ways to Cook with Vegetable Broth

Three broths, three cooking techniques, three ways to bring new depth to a dish

Broth is one of the quiet foundations of cooking. Clear and aromatic, it already carries a direction of its own, shaped slowly by vegetables, herbs, and spices.

Everything begins with carefully chosen, certified organic vegetables. In our steam kettles in Revel, France, each ingredient cooks gently for precisely as long as it needs. That is how the vegetables give the broth not only flavour, but colour. The shades revealed through the glass already tell the story of this attentive way of cooking.

A broth-based soup may be its most familiar expression. But added gradually to risotto, absorbed by a grain, or reduced to a glossy finish for roasted vegetables, broth becomes a cooking ingredient in its own right.

Each of our three broths brings a different character to the dish. Our Carrot and Fennel Broth is mellow and golden. Beetroot and Celery is vivid and earthy. Shiitake and Fennel brings deeper savoury notes. Here is how each one can shape a dish.

1. Risotto with Shiitake and Fennel Broth

Shiitake gives the rice savoury, woody depth, while fennel and herbs keep everything bright and aromatic. As the rice absorbs each ladleful of broth, the risotto gradually becomes creamy.

Serves two

• 150 g Arborio rice
• 1 jar (500 ml) of Shiitake and Fennel Broth, kept warm
• Up to 120 ml hot water, as needed
• 1 small shallot, finely chopped
• 1 tablespoon olive oil, plus more to finish
• Freshly ground black pepper and fresh chives

Warm the olive oil in a wide pan over a medium-low heat. Add the shallot and cook gently for 3 minutes. Add the rice and stir for 1 minute, until the grains begin to look translucent around the edges.

Add the warm broth one ladleful at a time, waiting until it is almost absorbed before adding more. Stir regularly and continue for 20 to 25 minutes. If the rice needs a little more time, continue with the hot water. Finish with a drizzle of olive oil, black pepper, and finely chopped fresh chives. Serve immediately in shallow bowls.

Prep time: 5 minutes · Cook time: 25 minutes · Serves: 2

Discover Shiitake and Fennel Broth

2. Golden Quinoa with Carrot and Fennel Broth

Here, broth takes the place of cooking water. The quinoa absorbs the gentle sweetness of carrot, the aroma of fennel, and the warm notes of herbs and turmeric. The grains remain distinct, yet carry the full character of the broth.

A drizzle of olive oil, fresh coriander, and toasted pumpkin seeds then bring contrast and crunch.

Makes four side servings

• 170 g quinoa, thoroughly rinsed
• 1 jar (500 ml) of Carrot and Fennel Broth
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh coriander
• 2 tablespoons toasted pumpkin seeds
• Freshly ground black pepper

Combine the quinoa and broth in a saucepan and bring to a gentle simmer. Cover and cook over a low heat for about 15 minutes, until the liquid has been absorbed. Remove from the heat and let stand, covered, for 5 minutes.

Fluff the grains with a fork, then add the olive oil, fresh coriander, and a little black pepper. Scatter the toasted pumpkin seeds over the quinoa just before serving. Serve while still warm, alongside roasted vegetables or a crisp green salad.

Prep time: 5 minutes · Cook time: 20 minutes, including resting time · Serves: 4 as a side

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3. Roasted Root Vegetables Glazed with Beetroot and Celery Broth

To preserve the vegetables’ golden edges, the broth is reduced separately, then used to glaze them at the very end. Beetroot echoes their earthy sweetness; celery, fennel, and lemon give the reduction lift.

Serves four

• About 600 g carrots and parsnips in total
• 1 small red onion
• 2 tablespoons olive oil
• 200 ml Beetroot and Celery Broth
• 2 tablespoons finely chopped fresh dill
• Finely grated zest of ½ lemon
• Freshly ground black pepper

Preheat the oven to 220°C. Cut the vegetables into evenly sized pieces, toss with the olive oil, and spread them on a baking tray without crowding. Roast for 25 to 30 minutes, turning once halfway through.

Meanwhile, gently simmer the broth in a small saucepan for 8 to 10 minutes, until reduced by about half. Spoon just enough over the hot vegetables to give them a light sheen, toss gently, then finish with the fresh dill, lemon zest, and a little black pepper.

Prep time: 10 minutes · Cook time: 30 minutes · Serves: 4 as a side

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Three Techniques, One Starting Point

Use broth instead of water, add it gradually to rice, or reduce it to coat roasted vegetables: the technique changes, but the principle remains the same. The dish gains depth without becoming more complicated, because its aromatic foundation is already there.

Mellow and golden, vivid and earthy, or deep and savoury: choose the character that suits the dish. The starting point is already in the jar.

Discover all three Karine & Jeff organic broths

Dietary notes: no meat or fish