This homemade vegetable broth is one simple yet impactful way to contribute to a healthy diet and some scrappy, reduced waste magic! By making homemade vegetable broth, you are creating a flavorful and nutrient-rich base for various dishes including any and all soups, which are a winter staple in our house!
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Ingredients for Homemade Vegetable Broth
The beauty of vegetable broth lies in its simplicity and versatility. Collect vegetable scraps over the week or month – carrot peels, onion skins, celery ends, mushroom stems, and herb stems. Avoid strongly flavored vegetables like Brussels sprouts or broccoli, as they can overpower the broth. Keep these scraps in a reusable ziplock bag in the freezer until ready to use.
Here is what you’ll need:
Vegetable Scraps: As mentioned above, collect a variety of vegetable scraps. Wash them thoroughly to remove any dirt.
Aromatics: Add flavor with a few fresh garlic cloves, a bay leaf or two, and a handful of fresh parsley.
Seasonings: A pinch of salt, a few whole peppercorns.
Water: Use clean, filtered water.
Cooking Process
Sauté Scraps: Start by sautéing the vegetable scraps in a bit of oil to release their flavors. This step is extra and not necessary, but adds a rich depth to the broth.
Simmering: Completely submerge your vegetable scraps along with seasonings and aromatics into a stock pot of filtered water, usually around 2 quarts for a good batch of broth. Bring the mixture to a boil, then reduce heat and cover to simmer for an extended period (I usually let mine go all day, but a few hours will suffice). This slow-cooking process extracts maximum flavors from the ingredients.
Straining: Once the broth is rich and aromatic, strain out the solids using fine mesh sieve or cheesecloth, leaving behind a tinted, flavorful liquid. You should discard the scraps by composting or using them as animal feed. Please avoid throwing scraps in the trash if you can help it.
Cooling and Storing: Allow the broth to cool before storing it in airtight containers. It can be refrigerated for about a week, frozen for later use, or pressure canned for longer shelf life.
Enjoy Your Creation: Your homemade vegetable broth is now ready to use in soups, stews, sauces, and any recipe that calls for broth. Its rich, deep flavors will enhance your dishes, making them tastier and healthier. Plus, you’ve just created something wonderful from what might have been discarded as waste. Try your homemade vegetable broth in this Butternut Squash Soup!
Embracing the Zero-Waste Kitchen
Dedicated Scrap Container: Designate a container in your kitchen solely for vegetable scraps. Educate family members about what can and cannot be added to it.
Composting: For scraps that aren’t suitable for broth (e.g., citrus peels, avocado pits), consider composting. Composting is a sustainable way to recycle kitchen waste.
Reusable Ziplock Bags: Unlike single-use plastic bags, reusable ziplock bags are designed for multiple uses. They withstand wear and tear, providing a more sustainable option. Traditional plastic bags contribute significantly to environmental pollution. By choosing reusable alternatives, you actively participate in reducing the demand for single-use plastics. Reusable ziplock bags are generally dishwasher-safe, making them convenient for quick and thorough cleaning.
Crafting homemade vegetable broth is a step towards a more sustainable and environmentally conscious kitchen. By reusing vegetable scraps, minimizing waste, and embracing reusable containers, you contribute to the health of your family as well as the planet. Let this be a reminder that small actions in the kitchen can have a significant impact on the world outside.
Ingredients
- Vegetable Scraps collect a variety of vegetable scraps. Wash them thoroughly to remove any dirt.
- Aromatics like garlic, a bay leaf or two, or a handful of fresh parsley.
- Seasonings A pinch of salt or a few whole peppercorns.
- Water this depends on how many scraps you have. be sure to submerge scraps
Instructions
- Sauté Scraps: Start by sautéing the vegetable scraps in a bit of oil to release their flavors. This step is extra and not necessary, but adds a rich depth to the broth.
- Simmering: Completely submerge your vegetable scraps along with seasonings and aromatics into a stock pot of filtered water. usually around 2 quarts for a good batch of broth. Bring the mixture to a boil, then reduce heat and cover to simmer for an extended period (I usually let mine go all day, but a few hours will suffice). This slow-cooking process extracts maximum flavors from the ingredients.
- Straining: Once the broth is rich and aromatic, strain out the solids using fine mesh sieve or cheesecloth, leaving behind a clear, flavorful liquid. You should discard the scraps by composting or using them as animal feed. Please avoid throwing scraps in the thrash if you can help it.
- Cooling and Storing: Allow the broth to cool before storing it in airtight containers. It can be refrigerated for about a week, frozen for later use, or pressure canned for longer shelf life.
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