My favorite part about this recipe is not so much the broth itself, but that it gives me a really good use for all the veggie scraps that would otherwise get tossed. So for the last week and a half I've been saving and freezing all the parts of my vegetables that I don't eat.
Let's see what we have here....
Looks like there's some broccoli stems, kale and celery stems, the tops and insides of bell peppers, some chard that was about to go bad, beet green and leaves, onion skins, basil plant stems (leftover from Basil Vinaigrette recipe), jalapeno tops (from Salsa recipe), and some carrot shreds.
There really is no right or wrong ratio of veggies to water, but for those of you who need some serious structure, here's what I did:
- About 1 gallon ziploc bag of frozen veggies, packed in
- 6-8 quarts water
- Optional Extras: herbs and spices, salt, garlic (I used one clove garlic, about a tsp of sea salt, 2 bay leaves, and a sprinkle of crushed red peppers)
Make sure all your scraps have been WASHED at some point. It's easiest if you just wash all veggies before freezing. Bring everything to a boil in a big pot over the stove. Reduce heat to low and let simmer (covered) for about 2 hours. When broth is done, strain the liquid through a colander into another pot or glass bowl.
At this point you can continue making some kind of soup with the broth, or store in the fridge for later use. Sipping on veggie broth by itself is a great way to give yourself a big nutritional boost, especially when feeling sick, stressed, or fatigued. Add a spoonful or two of nutritional yeast in there, and your taste buds and body will celebrate even more!