Vegetable Scrap Broth
Saving vegetable scraps in your freezer to make broth is a smart move on multiple levels. Not only do you reduce waste and stretch your grocery budget further, you can also control the contents of your broth. This is especially helpful for people with sensitivies, allergies, or conditions like celiac disease.This recipe is vegan, and free of dairy and gluten.
Servings: 8 cups
Ingredients
- 4 cups assorted vegetable scraps
- 2 Tbs olive or avocado oil
- 1 bay leaf
- 2 sprigs fresh herbs, such as thyme, rosemary, or basil
- 4 cloves garlic
- ⅛ tsp black pepper
- 1 tsp whole coriander seeds (optional)
- salt (to taste)
- water (enough to cover, roughly 8 cups)
Instructions
- In a large pot, heat oil over medium heat. Add vegetable scraps (frozen is fine, no need to thaw first) and cook for a few minutes.
- Crush garlic cloves (peels may be left on, but feel free to remove them if you prefer). Add them to pot along with herbs, bay leaf, and corriander seeds. Fill pot with enough water to cover the vegetables by one inch. Stir in salt and pepper.
- Bring pot to a simmer over medium heat. Cover, reduce heat to low, and continue simmering for at least 40 minutes (longer times will further concentrate the broth, though may reduce your final volume). Sample the broth during the last 10 minutes, and adjust the salt to your liking, if needed.
- Remove from heat. Strain the broth to remove the scraps and other solids. Broth may be used immediately, or it can be stored in the refrigerator for up to 3 days prior to use.