Recipe by Katja from Savory Lotus on January 8, 2017
Prep time: PT5M
Cook time: PT1H
Total time: PT1H5M
Rating
5 stars ( reviews)
Ingredients
1 carrots, roughly chopped
1 ribs of celery, roughly chopped
1/2 onion, roughly chopped
4 cups of vegetable scraps
3 cloves of garlic, peeled
one inch piece of fresh ginger, peeled and sliced
2 bay leaves
a few sprigs of thyme or rosemary
a handful of parsley or cilantro
salt to taste
12-14 cups of clean water (I use about 3 and 1/2 quarts)
Steps
Place everything in a large stock pot. Add water. Bring to a boil. Reduce heat and simmer (covered) for 1 hour.
Turn off heat. Using tongs or slotted spoon, remove solids. Then strain through a mesh sieve.
Store in airtight jar for up to a week. Or freeze in small portions for use later.
Reviews
Renee Kohley on 2017-01-09 (5 stars): I love the idea of adding in all of those herbs and mushrooms for more nourishment! What a great idea! I tend to forget to make veggie broth from my scraps just tossing them in with regular bone broth but veggie stock has so much potential! Thank you for this reminder!
Halle at Whole Lifestyle Nutrition on 2017-01-10 (5 stars): Thanks for this awesome tutorial! I just LOVE a good veggie broth! Have one down with the sniffles so off to make this now! Thanks again! :)
Stacey on 2017-01-11 (5 stars): Great idea! I've made other kinds of brothbefor, but not veggie broth yet and it would be great to use up left-over vegetable scraps.
ChihYu on 2017-01-13 (5 stars): I love homemade vegetable broth and this recipe utilize left over in the fridge - what an excellent idea !
Alex Green on 2017-03-20 (5 stars): I spend about $1000AUD on food a fortnight..!!!!! I blame my eating disorder and insatiable appetite :P I always have to throw out so many veggies because I don't eat them in time. And it's VERY hard to find healthy, clean stocks here in Perth (Australia) supermarkets, so this is a fabulous recipe for me!!! Thank you :)
Vita R Starck on 2017-05-04 (5 stars): Oh my, Katje! In the process RIGHT NOW! My kitchen smells WONDERFUL!
All those years of waste ?
In my early years did compost - ok but also smelly?
Then the too many wasteful years - and they end NOW!
Thank you thank you!
Can't wait to share with my daughter & daughter in law??
Kascy DuBoise on 2017-06-07 (5 stars): Thank you so much for this. In the past we fed the left overs to my neighbors FFA animals but thats no longer an option. I have learned how to grow my own crops of veggies and herbs and to can and preserve them when its time. I now know what to do with all the little ofds and ends. Have you ever tried to can your broth? I dont always have a large amount of freezer space. Thank you again.
Sarah S on 2018-01-11 (5 stars): At first my husband thought I was losing my mind, putting scraps in the freezer, but when I explained what it was for he was impressed!! Now that I have made a few batches he loves the idea!!! Thank you so much for putting this recipe out here, I adore it!!!
Dog Mom on 2018-02-20 (5 stars): This is a fantastic way to reuse scraps that tastes great! My husband and I really enjoy the different flavors, but the one it has helped the most has been our dog. He's older and suffers from Addison's Disease so it's usually difficult to find foods he can stomach. By adding some of this broth (minus any vegetables that are harmful to dogs of course), he is able to get a great boost to his meals that he enjoys. Thank you for sharing this with the world and helping families of all types - even the fur kind!
Dawn Cherry on 2018-12-09 (5 stars): I added jalepeno to mine to give it a kick! Great for colds!
Sandy on 2019-01-23 (5 stars): I recently noticed how much I throw away each week as far as veggies go. This recipe is going to help so much. Thank you so much.
Karla on 2020-02-16 (5 stars): Wow- this was way easier to make than I thought it was going to be! And the flavour is so nice, thank you for this, this will be my go to recipe from now on for all my scraps! So glad they won’t be going to waste :)
Melinda on 2020-05-21 (5 stars): I loved making this broth!! It was so easy. I gathered for a few days and just through in some other suggestions from the recipe. I mostly had broccoli stems, cauliflower leaves, onion, carrots, celery, and sweet potato. I put it in the crockpot overnight set on 10 hours. It smelled lovely the next day, but when I tried it, I felt like it could have had a stronger taste. Do you have any suggestions of how to make a stronger taste? I needed to add more salt, But I wondered about beets or mushrooms? I didn’t use those. I LOVED making this and felt good about the lower sodium broth I made. ?
Lynnette Housky on 2021-04-29 (5 stars): I even through in a wilting apple & a tiny bit of a dry red wine. Turned out great! I wonder, if like a tea bag, you can use the veggies twice for a small concentrated amount of broth?
Victoria Rogers on 2021-12-28 (5 stars): Thank you so much for sharing. I thought my mom was crazy when she sent this to me a few months ago and then tried it out. I've been making my stock this way ever since. It's a wonderful base and you can make any kind of broth from it. I save my bag of scraps and then if I need seafood stock, I add shells to my pot or if I need chicken, I add bone in thighs. It's really changed my cooking game and makes everything so much richer.
Kelly Quick on 2023-03-12 (5 stars): Liquid gold…????
