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.