This homemade vegetable broth from vegetable scraps is not only a cost-effective option but also "Less Waste" (more on that shortly). Plus, you know exactly what's in your vegetable broth. Low in salt? Fat-free? Without sugar? All of these can be easily done with this vegetable broth. And honestly, I think we all like to know what's in our food! By the way, the broth is super easy and cooked without much effort and keeps airtight in the fridge for a few days without any problems. Well, have I convinced you? Then let's get started right away!
Course basics
Keyword broth, vegetable broth, vegetable broth made from vegetable scraps
Deglaze with water. Add herbs, garlic clove and porcini mushrooms, bring to a boil and simmer uncovered for 45 minutes.
Drain broth through a fine sieve and collect. If you like, you can also filter through a gauze or cotton cloth. Discard leftover vegetables in compost.
Pour broth back into pan and boil down to desired consistency & amount.
Season to taste with salt, pepper and other spices depending on preferences.
Pour broth into sealable jars & store in refrigerator. Alternatively, freeze as ice cubes.
Notes
*the effective weight of the leftover vegetables doesn't matter just fill the two 2l bags.*I like to use parsley & thyme. Other herbs work as well.