How to Make Veggie Broth from Scraps!
Veggie Broth is so versatile and can be used in so many different recipes to created added flavour. Did you know making homemade Veggie Broth is actually extremely quick and easy? Not only is it super easy, but it is virtually free to make. This recipe uses vegetable scraps to create the broth, so you don’t have to use any new produce. You only use the leftover vegetable scraps you would have otherwise thrown away.
You can use whatever vegetable scraps you have on hand. Try using carrot tops and skins, celery ends, mushroom stems, onion skins, garlic peels, the ends of zucchinis, and any other scraps from vegetables you like! I like to keep a container in my freezer for scraps. Whenever I am cooking with a lot of vegetables, I add the scraps to the container and put it back in the freezer. I save these scraps for a couple of months until I have enough to make broth. This way I always have frozen broth in my freezer and veggies scraps to make new broth with when I run out.
Making your own Veggie Broth is so much cheaper, but it is also much healthier for you. By making your own broth, you know exactly what is going into your broth and you can avoid the added salt and preservatives. Did you know most store bought broths add sugar as the second ingredient? There are often other ingredients and preservatives added to broths that are not necessary.
Next time try making your own fresh, homemade Veggie Broth. Not only will the flavour be so much better, but you will be making a healthier choice.
Try incorporating this broth into your favourite recipes, like my Creamy Vegan Spinach Risotto.
- 14 cups water
- 4 cups vegetable scraps *
- Add the water and vegetable scraps to a large pot. Bring to a boil. Reduce heat to medium-low and allow to simmer for 45 minutes. You can simmer for longer if desired, the flavour will continue to get stronger the longer you simmer.
- Remove broth from heat and strain through a fine sieve. Discard vegetable scraps.
- Store broth in the fridge for 1-2 weeks, or in the freezer for up to 3 months. **
** I like to freeze my broth in 1 cup portions in containers. This way I can easily pull out a cup of broth at a time to add to recipes.