Today I’m excited to share with you how easy it is to make your own vegetable broth.
For this purpose, you can use kitchen scraps or whole vegetables.
Organic vegetables and herbs are the best as they have less of the pesticides and other non-edible chemicals.
A vegetable broth is a staple in our household. It is delicious and full of nutrients. It is a pleasure to share it from our table to yours. Enjoy!
- 1 beetroot with skin and leaves
- 1 sweet potato or a winter squash with skins
- 1 medium leek or green onion
- 1 cup of veggie scraps (celery bottoms, kale stems, parsley or cilantro stems, onion skins, winter squash seeds or skins, carrot tops or bottoms)
- 1 medium piece of wakame or kombu
- Water to cover 2-3 inches above the level of the vegetables
- Wash all vegetables and herbs.
- Cut them into 1-2 inch pieces and place into a pot.
- Add water and bring to a gentle boil.
- Simmer at the lowest temperature for 1 – 3 hours (up to 8 hours) with the lid slightly open.
- Let cool, strain, and compost the vegetables.
- Serving size is 1 cup
- Drink it as a warm beverage or use as a stock for soups or casseroles.
- Refrigerate for 3-4 days or freeze for up to 3 months.
- Add a pinch of Himalayan salt to the broth
- Add your favorite spices: ginger, coriander or cumin
- Add a ½ cup of mushrooms to the rest of the ingredients
Do you have questions or experiences to share? Let us know!
This vegetable broth is a staple in our household. It is delicious and full of nutrients. Enjoy and keep us posted!
Bauman, E., & Marx, L. (2012). Flavors of health. Bauman College: Penngrove, CA (the recipe was modified)
Tasty. (2016). How to make veggie stock from kitchen scraps (video). Retrieved from https://www.youtube.com/watch?v=NcUEZaOp-5s