What do you do with all of your veggie scraps? Maybe you chuck them, maybe you compost them, maybe you even give your carrot peelings to your bunnies. That’s kind of you.
Growing up we had a few bunnies. We got super creative with names: Hoppity, BW (the bunny was black and white), and Snowball (yep, a white bunnie). Our dog was also named Goldie. You can guess why.
The only incentive I had to peel carrots was that I knew the scraps would be a treat for my Hoppity.
Hoppity is long gone and after years of throwing away my carrot and other veggie scraps, I learned about a free, awesome way to use them! Make homemade Vegetable Broth!
Broth is the backbone of so many great recipes. A flavorful broth can make or break that soup you have simmering on your stove.
Broth is also a great alternative to using oil to saute (water works well, too!). Olive oil for example is not only full of calories, but is pretty much nutrition-less when heated. So why not use broth?
This recipe for broth is savory and delicious. After I make it, I even pour a mug full and drink it! I hope you enjoy it as much as I do!
To make delicious vegetable broth in 1 hour, do this:
1. Save all of your vegetable scraps (onion skins, carrot peels, peppers with the seeds, anything!)
2. Throw the scraps in a freezer bag and stick them in the freezer.
3. When your bag is full (or you want some broth), pour the scraps into a pot.
4. Cover with water.
5. Add 2 T of miso (or just add a few teaspoons salt if you don’t have miso (found in the refridgerator section)), 2 T of Italian seasonings, 1 T garlic powder, 1 T onion powder
6. Bring to a boil
7. Once boiling, turn heat to low and simmer with the lid slightly ajar for 1 hour.
8. Let the broth cool down before you strain out the broth through a colander into a bowl.
9. If you are using it immediately, great. If not, you can freeze the broth in 1-2 cup increments for later use!
Until next time,