Sometimes an idea is so good, you just have to share it! Have you ever made vegetable broth from your veggie scraps? Not only does this reduce food waste, it also saves you money and reduces packaging waste since you're not buying pre-made veggie broth anymore! Plus, whenever you make something yourself from scratch, you can control the ingredients you use and not worry about any allergens that could be hiding in packaged foods.
I used to think that making my own broth would be difficult or take all day but it's actually quite easy! Just start by saving up your veggie scraps in the freezer until you have enough.
Recipe adapted from: It Doesn't Taste Like Chicken
How to make veggie broth from scraps
You will need:
- 1 TBSP olive oil
- 1 onion, chopped (this time I used red, any kind will do)
- 3 cloves garlic, minced
- 6-8 cups of veggie scraps (this time I used carrot peels, kale and broccoli stems and some leftover parsley, use any veggie scraps you have)
- 12 cups water
- 2 bay leaves (or 1/2 tsp dried thyme)
- 1/2 tsp black pepper
- 1/2 teaspoon salt (optional)
1. Gather your ingredients
2. Heat the olive oil in a large pot over medium-high heat. Add in the onion and garlic and sauté for around 5 minutes until it begins to brown. Add in all the veggie scraps, water, bay leaves, pepper, and salt.
3. Bring to a simmer and cook for about 45 minutes until they broth is fragrant and rich in colour. The broth will vary in colour and taste depending on the scraps used.
4. Put a fine colander over a large bowl or another large pot. Strain out the veggie scraps and discard. Use your broth right away or store it for later. I like to pour 1/4 cup portions in to muffin tins and freeze.
*Note: After the broth is frozen, I remove from the muffin tins and store in a container for easy grab-and-go use later.