Ever find yourself with a giant pile of veggie “ends” when you’re done prepping a recipe? If you’re able to compost them, great! If not, you can at least put them to use before throwing them away by making a delicious veggie broth! You don’t need to make a pot of broth every time you have leftovers. Keep a designated bag or container in the freezer for saving the ends until you have enough to make a pot of broth.
I don’t follow vegetarian diet, but I do prefer to use vegetable broth over a bone broth or chicken stock. When made with leftover vegetable and herb scraps, veggie broth has the ability to be insanely flavorful. I always put carrot, celery, onion, garlic, sea salt and pepper in my broth, but depending on a) my plans for the broth and b) the other leftover items I have, I add a large variety of other ingredients.
If improvisation scares you:
If mixing and melding random flavors together feels intimidating, just stick to the basics! Make a broth from the traditional moir poix ingredients of carrots, onion and celery plus a little S+P. If you’re feeling adventurous, I highly recommend adding tomato scraps (or a little tomato paste), fresh ginger, peppers, fresh herbs or other spices to your veggie broth. Adding tomato gives the broth a nice acidity and creaminess. Additionally you can add some acidity by adding a splash of apple cider vinegar!
That being said, pay mind to what your plans are for your broth. If its just for sipping on, go nuts! Add all the things. If you’re going to make a specific soup/recipe,, you might want to stick to using herbs and spices that align with the recipe’s flavors.
Another thing to note: even though the pot will be covered, it will lose some of the water as steam. Make sure to use more water than your intended yield of broth! I typically try to make about 8 cups of broth, so I start with about 10 cups of water!
Before We Get Simmering, Here’s Why Making Your Own Veggie Broth is Cool:
I’ve already told you that making your own veggie broth is a good way to reuse your veggie scraps before composting or discarding. But why else is it cool?
- It cuts down on packaging from store-bought stocks and broths.
- It tastes 1000 times better than any store-bought brand ever could.
- no funky additives or hidden ingredients
- It’s cool to acquire new kitchen skills
- It makes your house smell like soup heaven.
Need I continue? I thought not. Let’s get cooking, friend!
Simple Veggie Broth
Put your vegtable ends and scraps to good use and make this easy veggie broth for soups, recipes or sipping on!
- Assorted Veggie Scraps Carrots, celery, onion, garlic, tomato, radish, peppers, zuchinni, greens etc
- 1 tbsp tomato paste optional, adds acidity
- sea salt
- black pepper ground or whole peppercorns
- assorted herbs and spices I personally love using cilantro and fresh ginger
- 6-10 cups of filtered water depending on desired amount of broth
In a large stock pot, combine veggie scraps with 6-10 cups of water. Heat on high until it reaches a boil.
Turn down heat and let simmer for at least an hour. (I let mine simmer for 2 hours)
Have you made your own veggie broth before? What did you add to it? Leave a comment to share your veggie broth experiences with me!
As always, thank you so much for sharing your time with me and reading this post!