Vegetable broth using vegetable scraps, salt, and other seasonings
I'm a soup all year round kind of girl- but in honor of soup season-here's a tip for how to reuse your vegetable scraps to make some veggie broth. This is a great way to incorporate sustainable cooking and reuse scraps that would otherwise get thrown away. It'll save you a little money too! I keep a container on my fridge and once it gets full- I make broth.
The following is less of a recipe and more of a guide because you can use so many different scraps to make a broth. My favorites (and the ones that will give you the most flavor) are:
ONIONS
CARROTS
CELERY
TOMATOES
GARLIC
MUSHROOMS
PEPPERS
Seasonings wise- always add a big pinch of salt. I usually add a bay leaf as well. After that- whatever sounds good to you.
To make the broth:
Pour the scraps into a pot and add enough water to
Cover about 3/4 of the vegetable scraps. Add you seasonings and bring broth to a boil over high heat. Once it comes to a boil, stir it well and reduce heat to medium-low. Simmer for an hour, then remove from heat and allow to cool for about 30 minutes.
Set a colander over a hearproof bowl and pour mixture in colander to strain out the scraps. Pour your broth into containers and use within a few days or freeze.
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