HOMEMADE VEGETABLE BROTH
I love making my own vegetable broth for many reasons. For one, it's surprisingly simple and not as time-consuming as one may think. Another reason is that it saves money on buying store-bought, plus it's much more nutrient-rich, and you can control what exactly goes in. One of the best reasons is that it's a great way to cut down on waste! I don't usually use fresh vegetables to make my veggie broth. I freeze almost all of my veggie scraps (the bits and end I would normally throw in the compost), then whenever I'm in need, I use the frozen scraps to make a fresh batch of broth. As long as it's not mouldy or buggy, pretty much anything goes, from veggie ends and shavings to kale stems and citrus rinds. It's also a great way to save and use your produce that's wilted or about to expire. The options are endless!
A lot of store-bought vegetable broths contain added sugar, too much sodium and are made mainly with vegetable and herb powders. Making your own is a great way to control the flavour of your broth and increase nutritional value to your soups, stews, rice and sauces.
Great Veggie Scraps to Save
Garlic and Onion Skins (If Organic)
Carrot, Potato & Beet Shaving (If Organic)
Ginger & Turmeric Ends and Skin
Wilted Greens & Herbs
Lemon Rinds (If Organic)
Broccoli & Kale Stems
Celery Ends and Leaves
Any other Vegetable Ends or Peels
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