Vegetable Broth made from Vegetable Scraps
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!
Servings 1 Liter
Equipment
- sieve
Ingredients
- 2 bags vegetable scraps* organic
- 1 garlic cloves organic
- 1 bunch fresh herbs mixed* organic
- 2 dried porcini mushrooms organic
- 2 tbsp olive oil organic
- 2 l water
- 1 tsp salt organic
- black pepper organic, to taste
Instructions
- Heat oil in a pan.
- Add vegetable scraps and sauté for 2-3 minutes.
- 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.