Waste not want not, that was a motto growing up in my house. I have embraced this way of not wasting anything in my kitchen as a wellness chef. I also cook a lot, each week I have a tonne of leftover veggie scraps, cut off ends of veggies, the skin, peels, and all of these goodies are full of nutrients which make the best base for a homemade veggie broth. Anything goes really, and the best part is your broth will turn out differently every time you make it. Adding some extra garlic, ginger or citrus skins will give it a more strong taste. But you can always add fresh lemon and some S+P to season after you made it. Get experimenting! Best way to start is to save all your leftover scraps in a large ziplock in your fridge, and then I make a big batch of broth once a week. You can use it in soups, stews, currys and so many recipes. I also like to sip mine warm with some fresh lemon and liquid aminos, it’s a nutrient filled warming cup of joy!
WHAT YOU CAN USE TO MAKE VEGGIE BROTH:
All of the old and sad veggies in the fridge draws
Peels and shavings of the skins of veggies
Small ends carrots, sweet potato, parsnips etc.
Celery and fennel, ends and leaves
Onion and shallot skins
Green onion and leek ends
Mushroom skins, and stems
Snap peas, beans, broccoli or kale stems
Wilted greens from fridge
Peelings of ginger or garlic skins
Stems of herbs like parsley and cilantro
Sad looking herbs about to go bad
Ends of lemon and lime skins
Ends of carrots, roughly chopped
Ends of celery, roughly chopped
Ends of fennel, roughly chopped
Ends + skin of onions roughly chopped
2 cups greens, kale, chard, spinach
4 cups of misc vegetable scraps
3 cloves of garlic, peeled
Fresh ginger, peeled and sliced
Fresh herbs thyme or rosemary
Parsley or cilantro
10 cups of clean water
1. Place everything in a large stock pot. Add water. Turn the setting to low, and leave it overnight.
2. Turn off heat. Pour the broth into a strainer and catch the new broth into a pot.
3. Add your seasoning here, S+P and I like to use some Liquid Aminos.
4. Store in an airtight jar for up to a week. Or freeze for one month.