Put your vegetables on double duty! Save vegetable ends, stalks and insides to create delicious homemade vegetable broth with minimal effort. This homemade broth is good for both your wallet and for the planet.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN
Easy Vegetable Broth
Author: Deb & Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Number of Servings: 4, 1-cup (250 mL) servings
2 cups (500 mL) vegetable ends, stalks and insides of carrots, celery, bell peppers, spinach, kale, broccoli
½ medium onion
2 garlic cloves
¼ cup fresh sage, rosemary and/or thyme
4 cups (1000 mL) water
Save ends, stalks and insides of vegetables. Store vegetable pieces in a glass container and freeze until ready to use.
Place frozen vegetable pieces into a large pot. Add onion, garlic and fresh herbs to pot.
Pour water over vegetable pieces, onion, garlic and herbs. Cover pot with a lid.
Bring to a boil. Reduce heat to medium and simmer for about one hour. Remove from heat and allow broth to cool.
Pour broth through a sieve into mason jars. Fill each mason jar until three quarters full. Compost vegetable pieces.
Store broth in the refrigerator for about five days or in the freezer for about one month.
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