Save money and reduce waste with this delicious DIY Veggie Broth, made from scratch—and scraps. This technique for broth making repurposes vegetable scraps that would otherwise be thrown into the compost bin. Save your vegetable peels and ends and freeze them (be sure to clean them first) until you have enough to make the broth.Not all veggie scraps are created equal. Only use vegetables with flavours you want to come through in the broth. Here is a list of vegetables that make great homemade veggie broth:Your broth will taste different every time depending on the quantity and variety of vegetable scraps you use. - Onion and shallot skins- Carrot peels and ends- Celery ends and leaves- Sweet potato ends- Mushroom stems- Garlic ends and skins- Green onion or leek ends- Corn cobs- Squash and zucchini ends- Asparagus ends- Herb stems from dill, thyme, parsley, cilantro, and basil
Course Soup
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Soup, Make and Freeze
Difficulty Easy
Servings 10cups
Author Silver Hills Bakery
Ingredients
4cupsfrozen vegetable scraps
10cupswater
¾tspsalt
Instructions
Combine veggie scraps, water, and salt in a large pot. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for at least 30 minutes—up to an hour and a half.
Remove and discard vegetable scraps—either with tongs or by straining the broth.
Let broth cool to room temperature and store in airtight containers. (Store in the fridge for up to a week, or freeze for up to 6 months).