Rich Homemade Vegetable Broth
2012-11-14- Skill Level: Easy
- Yield : 2/3 jars
- Ready In : 40m
From our amazing friend, Marion:
Vegetable broth is a big part of many vegan/vegetarian recipes. Being a plant eater means I have an unlimited supply of Vegetable bits, scraps and skins…..all of which make the most beautiful vegetable broth ever.
I collect and freeze the scraps until I am ready to make the broth. Any veggies that are on the cusp of going bad can also be added to the bag. Don’t throw away those onion skins! The same principal to beautiful gravy applies to broth. The color and flavor of the skins makes the broth a rich brown.
Enjoy! Making my own broth is so gratifying (I’m a self professed DIY nerd) saves money and most of all reduces waste.
Ingredients
- Collected and frozen vegetable scraps
Method
Step 1
Simmer the scraps in a stock pot with water for about 30-40 minutes. ( If you’re short on space in the frig and freezer use less water and make broth concentrated. You can dilute when you use it ) You can season a bit with sea salt and pepper if you like.
Step 2
Pull out the larger vegetable scraps and send these to the compost bin!
Step 3
Pour the broth through a strainer ( if you have it) into whatever jars you have on hand. I leave the smaller bits in the broth.
Step 4
The broth freezes well so you can have broth when you need it! ( fill jars to 2/3 if freezing)
Average Member Rating
(5 / 5)
3 people rated this recipe
Related Recipes:
-
Simple Pasta with Tomatoes and Basil
-
Eggless Benedict with Hollandaise
-
Guacamole Skins
-
Fresh Southwestern Lettuce Wraps
-
Jackfruit “Chicken” Noodle Soup
Recipe Comments
Follow Us on Instagram
