Veggie Broth
Homemade Veggie Broth (Large Batch)
I hope you read this recipe at least a week to 2 weeks before you decided to make this. You will have had to collect a big ole container of your veg scraps. Nothing is off on the table.
Set aside stems, scraps, peels, garlic and onion shells, juiced lemons/limes, herbs, pepper stems with the seeds... do you get it now? Don't waste a thing!
Keep your container in your freezer and once it's completely filled, time to make some broth.
Ingredients
- frozen veggie scraps, at least 2 cups to make a decent batch
- fresh herbs, a handful of any (basil, oregano, rosemary, thyme, parsley…)
- salt
- peppercorns
Directions
Place frozen scraps in a large pot and fill completely with water so scraps are submerged. Then generously salt.
Place heat on high and bring to a boil.
Once boiling, reduce to a simmer and add in a handful of whole fresh herbs of your choice, or dry if that’s what you have on hand. Then add in a generous sprinkle of peppercorns.
Cover the pot and reduce to a simmer, allow to simmer for 30 minutes. You can simmer for way longer for deeper flavor.
THIS STEP IS CRUCIAL. Before you strain, place a colander inside a large bowl. So when you strain the veggies, the broth enters INTO the bowl. (Out of habit, people can make the mistake of draining the veggies with the broth going right into the sink.)
You can use the leftover veggies to throw into a compost and reduce even more waste!
Once your broth is done, allow to cool and fill up some mason jars. Keep refrigerated up to one week. Use for sauces, soups, and dressing.