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)

  • Veggies Near-Expiry 

  • Broccoli & Kale Stems

  • Celery Ends and Leaves

  • Mushroom Ends

  • Any other Vegetable Ends or Peels

THIS RECIPE IS:

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Gluten-Free

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Dairy-Free

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Plant-Based

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Nutrient Rich

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Affordable

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Sustainable

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