Making Veggie Broth from Kitchen Scraps is a great way to minimize your waste, save money from store bought veggie broth, and become more intimate with the food that we put in our bodies!
The first step to making Kitchen Scrap Veggie Broth is to collect the scraps from your stock vegetables as you use them. You know, the ends, tops, peelings, stalks, and leaves that you remove from the veggies as you prepare them for your meals? They still contain nutritional content that can be utilized! I simply set them aside as I am prepping, rinse them of any dirt, and then throw them in a freezer safe container. I continue adding to the freezer container until there are enough scraps to make a full batch of veggie broth (usually about 4 cups of scraps).
Each batch varies slightly as it will depend on the seasonal vegetables that I’m cooking with during the collection period. The best vegetables to save are onions, leeks, ginger, carrots, celery, potatoes, and mushrooms. You can experiment with other vegetables but a general rule of thumb is to limit cruciferous veggies such as broccoli, cabbage, brussel sprouts and kale as they can create a bitter profile in your broth. Then you will add different herbs and spices like garlic, peppercorn, bayleaf, fennel, sage, thyme and rosemary for extra flavor and nutrients. If you are like me and enjoy a good kick of spice in your food, you can add jalapeños or serranos for that extra punch!
After you have collected approximately 4 cups of veggie scraps, you can make your Veggie broth! I like to add a few fresh vegetables as well just to add more depth but you are welcome to simply use your scraps with flavoring herbs and spices. Add all of your ingredients to a large pot and completely cover with water.
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