Reuse your food-scraps! This recipe is such a great idea and helps you to reduce food-waste. You can use all your vegetable scraps and your ‘forgotten’ veggies from the fridge. I am not really sure I can call this a real recipe, since you’re just going to use up all your scraps of vegetables, but the result is a really tasty homemade broth which you can use for so many different recipes. You can use it to add flavour sauces, curries or soups. And of course, you’re using your scraps of vegetables! How awesome is that!
You can start by saving the scraps of your vegetables the upcoming weeks. I’m talking about onion peels, carrot ends, kale and broccoli-stems, herb-stems, celery, celeryroot/celeriac, scraps of other rootvegetables. I have a dedicated box in my freezer for these. After a few weeks it will be full and then I can make some new broth. At that point I also check our fridge for some leftover sad looking veggies to join in on the fun.
I’m gonna try to write down what you should do if you want to make your own broth and what you have to have in there to get some good flavour, and all the optional stuff … One last note, after using the scraps you can still compost them! Make sure to squeeze out as much liquid as you can and then add to the compost-bin. Win-win if you ask me.
Make sure you have:
- Make sure you have at least some root vegetables preferably carrot, but otherwise celery root, or parsnip.
- Also be sure to have at least some onionscraps. Doesn’t matter what kind, but you should have some sort of onion in there.
- I also want to mention celery as a core ingredient, this one is really quite important to get a good flavour. So do add the leaves and stem of a celery if you can.
- You also want to add SOME herbs. You don’t have to add all the herbs I mention here, but a few are needed for some extra flavour. I always add bayleaves since I always have some dried ones in my pantry. Other then that I add the stems from parsley and basil to the freezerbox during the saving-weeks. If you don’t use fresh herbs you could add some dried ones, like oregano, basil, rosemary, thyme, chives… you choose!
Using the optional scraps:
So after the basics you can just save all the leftovers from what you are using in your other recipes. Like kale, green beans, squash, mushroom ends, corn cobs, bell peppers, potato, tomato, broccoli, any root vegetables, sweet potato… and so on. Don’t add salad, or any veggie-scraps that are molded.
Vegetable Broth from Scraps
- Onion Scraps
- Root Vegetables like carrot, celeriac, parsnip
- Herbs/ Herb stems (fresh, frozen or dried)
- Salt to taste
- After the core ingredients you can just save all the leftovers from what you are using in your other recipes. Like kale, green beans, squash, mushroom ends, corn cobs, bell peppers, potato, tomato, broccoli, any root vegetables, sweet potato… and so on. Don’t add salad, or any veggie-scraps that are molded.
- Save the scraps in a big bag/container in the freezer. When it’s full you can make your broth by boiling these scraps with water. You’ll want enough scraps to fill up a pan about 3/4 You put enough water in the pan to cover all the scraps.
- Let cook and then simmer for at least an hour. It can easily sit for half a day too, taste will just get better.
- In the end you just strain the broth from the vegetables and store it in a jar in the fridge or freezer. I also heard some people like to freeze it as ice cubes to make it easier to portion it. We usually use it within a week for soups and sauces so no need for that here.
Now you can use this as the base to make this delicious soup!