"The best way to use your leftover veggie scraps and odds & ends. My old nanny @kimmie.noel taught me this trick and I’ve done it ever since.
Things I’ve saved: carrot tops, squash skins, beet tops, fennel tops, garlic skins, ginger pulp, green onion tops, onion skins, leftover veggies, celery bottoms, veggie bottoms or tops, squeezed lemons, veggies about to go bad, and more. Just save all of it in a bag or bowl and place it in the freezer. Once filled it’s time to make broth!"
Waste-Free Healing Veggie Broth
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A Note from Feedfeed
Cook sustainably with this Homemade Kitchen Scrap Broth, transforming diverse scraps, from carrot tops to squeezed lemons, into a rich broth. Freeze until ready, then simmer with bay leaves, peppercorns, and herbs for a fragrant result. Strain, store in jars, and consider gifting one to a friend for a sustainable culinary touch to their meals.
For a flexible approach, view this recipe as a guide; you don't need every listed item, and feel free to include extra veggie scraps. The serving size is adaptable based on your collected kitchen scraps, but the recipe is crafted to yield a flavorful broth batch suitable for jar storage.
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- Recipe Card
Prep time: 15mins
Cook time: 3hrs
Serves or Makes: 2-3 jars
Recipe Card
ingredients
- Carrot tops
- Squash skins
- Beet tops
- Fennel tops
- Garlic skins
- Ginger pulp
- Green onion tops
- Onion skins
- Leftover veggies
- Celery bottoms
- Veggie bottoms or tops
- Squeezed lemons
- Various kitchen scraps about to go bad
- 2 bay leaves (optional)
- 1 tablespoon kosher salt (optional), adjusted to taste
- A handful of fresh herbs; such as parsley, thyme, or rosemary (optional)
Method
Step 1
Collect all kitchen scraps in a bag or bowl and store them in the freezer until you have a sufficient amount.
Step 2
In a large pot, combine the frozen kitchen scraps with water until the pot is nearly full.
Step 3
Add bay leaves, whole peppercorns, salt, and fresh herbs to the pot for flavor.
Step 4
Bring the mixture to a boil over medium-high heat.
Step 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours. The longer it simmers, the richer the flavor will be.
Step 6
After simmering, strain the broth to remove solids.
Step 7
Allow the broth to cool before transferring to jars for storage.
Step 8
Store in the fridge for a few days or in the freezer for an extended shelf life.