Ingredients
- Water
- Salt and black pepper (to taste)
- Optional seasonings: bay leaf, whole peppercorns, rosemary, thyme, basil, turmeric, ginger
Vegetable Scraps you can use:
- Onion skins and ends
- Garlic skins or garlic cloves
- Carrot peels
- Celery tops or leaves
- Potato peels
- Mushroom stems
- Herb stems
- Leek ends
- Apple cores
- Green onions
- Bell peppers
- Fresh Herbs or herb stems (rosemary stems, thyme stems, etc.)
Feel free to get creative with your kitchen scraps (or whole vegetables if you don’t have enough scraps).
Instructions
- Start by collecting and saving your vegetable scraps throughout the week when you’re cooking – generally, aim for about 4-6 cups of scraps for a good-sized batch of broth.
Note: Make sure to wash it well before placing it in the freezer bag (tip: do a water-vinegar mixture to clean it well).
- Bring a very large pot (your largest) to boil with water, once boiling throw in your scraps (without thawing!) into it and mix it well, so everything is submerged.
- Add some salt, peppercorns, bay leaves, and any other seasoning and herbs you want to use.