In a world focused on sustainability and flavor, Homemade Veg Broth stands out as a versatile staple. Discover how to turn kitchen scraps into a flavorful liquid gold that elevates your dishes to new heights. This is great to use in all your vegan soups and stews recipes.
Ingredients & Substitutions
Utilizing Vegetable Scraps
Creating homemade vegetable broth is a sustainable and economical way to utilize kitchen scraps effectively. To make this flavorful broth, you’ll need:
- 1 large ziplock bag of vegetable scraps (including onion, garlic, celery, and carrot scraps)
- Enough water to cover the scraps in a pot
- Salt & pepper to taste
Optional Extras for Enhanced Flavor
For an added depth of flavor, consider incorporating these optional extras:
- Lemon peels or scraps for a zesty bright flavor
- Ginger peels or scraps for a spicy twist
- 1-2 tbsp soy sauce or tamari
- Any whole spices of your choice
Helpful Tools
To prepare homemade vegetable broth efficiently, gather the following tools:
- Large pot
- Ziplock bags for storing vegetable scraps
- Strainer or cheesecloth for straining the broth
- Glass jars for storing the finished broth
How To Make This Homemade Veg Broth Recipe
Collecting and Storing Vegetable Scraps
- Start by saving the washed and clean scraps from your veggies, including carrot peels, celery ends, onion and garlic skins, parsley stems, etc.
- Place the scraps into a large ziplock bag and store it in the freezer. Continue adding scraps until the bag is full. This process can take up to 3 months.
- Ensure to include a significant amount of onion and garlic scraps for enhanced flavor.
Cooking Process
- Once the bag is full, transfer the scraps into a medium-large pot and cover them with water. Add soy sauce if desired.
- Bring the mixture to a boil, then reduce the heat to simmer for at least 45 minutes, up to 2 hours.
- Season the vegetable broth with salt and pepper to taste. Adjust seasoning as needed.
- Strain the broth to remove any vegetable scraps.
- Store the homemade veg broth in glass jars for up to 4 days in the fridge or freeze for up to 3 months.
Tips & Tricks
- Experiment with different vegetable combinations to create unique flavor profiles.
- Avoid bitter vegetables like broccoli, cauliflower, kale, spinach, etc., as they can affect the taste of the broth.
- Customize the broth by adding your favorite herbs and spices.
FAQ Section
Yes, frozen scraps work just as well as fresh ones. I add to a scraps bag that is stored in the freezer.
No, you can leave the skins on for added nutrients and flavor. Just ensure they are clean before freezing.
It can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Absolutely! Homemade veg broth adds rich flavor to various dishes.
Homemade Veg Broth Recipe From Scraps
Ingredients
- 1 large ziplock bag of vegetable scraps (make sure to include onion, garlic, celery and carrot scraps)
- enough water to cover the scraps in a pot
- salt & pepper to taste
Optional Extras
- lemon peels or scraps for a zesty bright flavour
- ginger peels or scraps for a spicy twist
- 1-2 tbsp soy sauce or tamari (I always love to add this!)
- any whole spices you'd like to add a unique flavour
Instructions
- Start by saving the washed and clean scraps from your veggies. The carrot peels, celery ends, parsley stems, skin from onions and garlic, ends off garlic and onion etc. You will want a decent amount of onion and garlic for flavour.
- Add the scraps into a large ziplock bag, and storing in the freezer. This can be stored up to 3 months. Continue this process until the bag is full.
- The best scraps to save are celery, carrots, onions, garlic, parsley and other herbs.
- You can save any scraps that are not bitter such as corn cobs, peas, bell peppers, mushrooms, etc. See notes below for a list of veggies to avoid.
- When the bag is full, add the scraps into a medium-large pot and cover with water. There should be just enough water for the scraps to float. Add in soy sauce if adding.
- Cover, and bring to a boil. Then reduce to a simmer and simmer for at least 45 mins, up to 2 hours.
- Season the vegetable stock with salt and pepper. Taste the stock to ensure it is flavourful enough for your liking.
- Strain the broth to remove any of the vegetable scraps.
- Store in glass jars for up to 4 days in the fridge, or up to 3 months in the freezer. Enjoy!
Video
Notes
- broccoli
- cauliflower
- kale
- spinach
- cabbage
- brussels sprouts
- turnips
- collard greens
- green beans
Nutrition
Conclusion: Homemade Veg Broth
Transforming kitchen scraps into a flavorful homemade vegetable broth not only reduces food waste but also elevates your culinary creations. With endless possibilities for customization, this simple recipe is a kitchen essential for every home cook. Start saving your scraps and embark on a delicious journey of homemade goodness today!
I haven’t made this yet but this is such a great idea! I’m trying to be more sustainable this year. Can I add potatoes skins to this? Or are they not good?
Thank you for your interest in the recipe! We don’t recommend adding potato skins to this but please let me know if you have any other questions.
Loved this started saving my veggie scraps and will give this a go next weekend
That’s fantastic! Can’t wait for you to try it out next weekend!