Making Your Vegetable Broth Is All Too Easy

By
Emma
-
Photo: stevepb/Pixabay

If you love making soup and want to take it to the next level, make your own vegetable broth! Although it sounds intimating, it’s actually one of the easiest and healthiest ways to start any soup.

The reason why broth is the best option is because whatever you will buy at the store will have tons of salt in it, and using water is alright but not as flavorful. Luckily, this broth really couldn’t be more simple to make and to store.

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Rainy day soup game is 💪. One of my favorite things to do with garden veggies and herbs is to use them for soups and stocks. You can take a small amount of something, and really stretch it a long way. Throwing a bunch of vegetables and or meat scraps in a pot and boiling is how many of human got by (and continue to get by) for a long long time. Besides the flavor, the herbs, vegetables and roots that are being steeped in this broth will leave their nutrients to nourish and heal the body. I always start with a good amount of avocado oil, and sautéed a base of onion, celery, carrot to release the flavors and add some healthy fat. After that I tend to use what’s in season or in my fridge and build from there. I always stay away from celery leaves, and any woody herb stems, as they can make your stock bitter. I always used filtered water, cause I am on municipal water in Phoenix, which smells like a swimming pool and in my opinion needs to be filtered. Today’s batch includes; green garlic, Cuban and Italian oreganos, lemon grass, jalapeños, green onions, moringa leaves, purple tree collards, parsley, dill and a whole bunch of love. I will simmer over low heat for several hours, strain and then package for freezing. I usually use 1/2 gallon mason jars, I just make sure not to fill them too high, cause it can break the jars when they freeze. I will use the stock from anything to flavoring rice or beans, soups, sauces and even just by itself. Enjoy the rest of your weekend all! ✌️💚🙏🍲 . . . . . . . . #soup #souprecipe #vegan #veganstock #vegansoup #vegetablestock #eatwhatyougrow #broth #veggiebroth #bonebroth

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Prep

The best thing about this broth is that to collect the ingredients, all you have to do is save your vegetable scraps from throughout the week and put them in a container in the fridge until you fill it up! This includes onion and garlic skins, carrot peelings, the inside of peppers, and more. If you don’t use a lot of vegetables, keep the container in the freezer so they last longer.

Instructions

Once you have a full container, put the scraps into a pot with water, a bay leaf, and black peppercorns if you have any, and bring it to a boil, and then down to a simmer. Cook for as long as you want, strain, and store in jars or freeze in ice cube trays. Then store in a freezer bag and use when needed.