Writing a cookbook has caused two problems in my kitchen.
- I either have an insane amount of food around the house or insane amount of grocery shopping to do (there never seems to be an in-between stage).
- I have a TON of leftover veggie scraps that are difficult to use up. I’m talking random herbs that are beginning to dry out, ends of onions, peels from carrots and squash, kale stems, ends of celery, the list goes on.
I’m not a fan of wasting food, so this means my roommate and I are splitting entire pans of lasagna, apple pies, fudge, or whatever else I ‘m cooking up. I also deliver food to my friends, family, and force feed anyone who visits.
As for the veggie scraps, I’m not wasting those either! My two main plans of attack, are to juice the scraps (green juices baby!) or turn the scraps into a delicious vegetable broth that I can use in other recipes, such as my Tuscan Vegetable Soup, Lentil Tacos, or Quick Vegan Pho.
Isn’t that a gorgeous, rich, vegetable broth? Campbell’s, you ain’t got nothing on me.
It seriously makes me feel exceedingly satisfied putting all those leftover veggie bits to use. Just check out my (super impressive) happy dance moves in this video. Yeah, I’m all sorts of cool like that. Oh, and I show you how to make the vegetable broth as well.
See isn’t it just so easy to do… if you don’t spill it everywhere and get tangled in wires. Aye yai yai!
So, save up the veggie scraps, sauté up some onions and garlic. Add the scraps to the pot along with some spices, and water. Boil, strain, done. Homemade vegetable broth, BOOM.
Waste not want not. This easy DIY recipe uses up all those leftover veggie scraps to make a homemade broth.
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic, minced
- 1 freezer bag full of veggie scraps (onion ends, leftover herbs, carrot peels, broccoli stems, kale stems, squash skins, mushroom stems, celery ends, or any veggie scraps you have)
- 12 cups water
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1/2 teaspoon salt, optional
Heat the olive oil in a large pot over medium-high heat. Add in the onion and garlic and sauté for around 5 minutes until it begins to brown. Add in all the veggie scraps, water, bay leaves, peppercorns, and salt.
Bring to a simmer and cook for about 45 minutes until they broth is fragrant and rich in colour. The broth will vary in colour and taste depending on the scraps used. Put a fine colander over a large bowl or another large pot. Strain out the veggie scraps and discard. Use your broth right away or store it for later. It freezes very well.
*Depending on the veggies you use, your broth may vary in potency. Feel free to add more water to thin it out, or to cook the broth down to make it more intensely flavoured if needed.