As fall is only a few months away, now is the perfect time to start a simple kitchen habit that can reward you later. Instead of tossing vegetable scraps into the trash, save them in a freezer bag until you’re ready to make a delicious homemade vegetable broth.
I like to keep a freezer bag in my freezer and simply add onion ends, carrot peels and tops, celery pieces, mushroom stems, pepper scraps and even zucchini ends whenever I’m cooking. Once the bag is full, it’s ready to become a flavorful pot of broth.
Simply place the frozen vegetable scraps into a large stockpot, cover them with water and let everything gently simmer for about 1½ to 2 hours. No oil is needed. Strain out the vegetables and allow the broth to cool completely or refrigerate it overnight before freezing. Homemade vegetable broth keeps well in the freezer for up to 3 months, making it easy to have on hand whenever you need it.
Whether you’re making soups, stews or cooking whole grains, you’ll have a rich, flavorful broth waiting for you while making the most of every vegetable.
Have you ever made homemade vegetable broth from your vegetable scraps?
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
