Are you the type of person who struggles with using up all the vegetables in your fridge? Think of that celery stalk you forgot was buried in your veggie drawer, or that lettuce that is looking a little too under the weather for the nice crisp salad you are wanting to serve at dinner.
The reality is, 50% of all the vegetables and fruits produced for human consumption gets wasted every year. Using your food scraps to make vegetable broth is not only great for the environment and your wallet, but it is also great for your health.
Vegetable broth is extremely customizable, you can add in any vegetable or herb you want ! It can be the peel and the ends of carrots, the heart of a lettuce, the leaves of celery and so on. Keep a bag in your freezer that you can fill up with your vegetable peels or leftovers. Once it is full, you can go ahead and make your broth!
How to make your own vegetable broth
- 5 cups of vegetables
- 9 cups of water
- 1 bay leaf
Place vegetables, water and bay leaf in a large saucepan. Bring the mix to a simmer for one hour, uncovered. Drain.
* Avoid adding any bitter or strong tasting vegetable - such as kale, brussel sprouts, cilantro, cabbage and broccoli.
NOTE: Vegetable broth remains fresh for one week in the fridge or can be stored up to one year in the freezer.