The Basics of Homemade Veggie Broth

I’m sure that this trick is as old as time, but we just started doing it so we thought we would pass it along.

As a vegetarian we eat a lot of veg, and ended up throwing out a lot of ends of veg; things like the tops and bottoms of onions, tops and peels of carrots, ends of celery sticks, asparagus, broccoli. Almost anything you are putting down your garburator, or that’s edible and going into your garbage. If you compost, you can still do that when you are done with it! Instead of throwing out these odds and ends keep them in a container or bag until the end of the week, or you can freeze them and save for later if you can’t accumulate enough before things go bad. It takes us about 1-2 weeks to get enough veg to make about 10 cups of broth. Its hard to say how much veg exactly you need to have, but generally have enough to be just covered by the water.

To add flavour to the stock you can add a number of things. Most commonly we use the following:

  • 5-10 bay leaves
  • A palm-ful of black peppercorns
  • 1-2 Tbsp of salt (You can also go salt free, but it will be fairly bland)
  • A palm-ful of cumin seeds
  • any leftover herbs from the week
  • a couple whole garlic cloves

When you’ve simmered it all for a while and achieved some tasty broth, strain it to separate the liquid. Now you use it in recipes for the week or freeze it! You can even make your own broth cubes: continue to simmer just the liquid of the broth until it reduces a little then pour into ice cube trays!

~ Gregarious Greens & Lavish Legumes

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2 responses to this post.

  1. […] « Wild Rice and Red Wine Risotto The Basics of Homemade Veggie Broth […]

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  2. […] broth, about 2 cups (I had some homemade left over from Moroccan the night […]

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