Vegetable Broth from Kitchen Scraps
Making vegetable broth from kitchen scraps is super simple, cost-effective and a great way to reduce food waste! You can use ingredients that you already have available to you and make the most of all those herbs and vegetable scraps.
Ingredients
- 6 Cups Mixed Vegetable Scraps fresh or frozen
- ½ Cup Mixed herb scraps and/or fresh herbs such as thyme, rosemary and parsley
- 3 Bay Leaves optional
- 4 Peppercorns optional
- 8 cups Water
Instructions
- Add your reserved vegetables, herbs, bay leaves and peppercorns to a large pot. Cover with water and bring to a boil over high heat, making sure there's enough space for the vegetables to move around in. Allow for the scraps to be at least 3cm above the waterline (adding more water if necessary).
- Once boiling, reduce the heat to a simmer and allow to boil for at least 30 minutes or up to 1 hour for the flavours to infuse.
- Remove from the heat and allow to cool slightly before straining through a fine-mesh sieve*. Discard the solids or use them for composting.
- Allow to cool completely before transferring to either glass jars or airtight containers and store in the fridge for up to 3 days. Alternatively store in ice cube trays, labelled zip lock bags and/or containers in the freezer for up to 3 months.
Notes
*You may also filter the mixture through a coffee filter to remove the fine bits of residue if you would like. Not completely necessary but a good way to get a clear broth if that is what you are after.
No salt is added to this recipe, so you are welcome to either add it at the end of cooking or alternatively add it later on when you use the broth to make something delicious.