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Photo of Homemade Veggie Broth by WW

Homemade Veggie Broth

0
Points®
Total Time
50 min
Prep
5 min
Cook
45 min
Serves
8
Difficulty
Easy
Here’s a wonderful way to waste less, get more from your food, and save money. Save your veggie scraps—think carrot peels, celery tops, fennel fronds, little bits of onion, broccoli stalk—and place them in a container in the freezer. When you get 4 to 5 cups worth of scraps, make this super-flavorful, homemade veggie broth and use it in everything from soups to curries to sauces, and as the cooking liquid for rice and other grains.

Ingredients

Mixed vegetable scraps

5 cup(s)

Peppercorn

1 Tbsp, black variety

Bay leaf

2 leaf/leaves

Coriander seeds

1 tsp

Instructions

  1. Place vegetable scraps, peppercorns, bay leaves, and coriander seeds in a large pot. Fill with enough water to cover scraps completely by an inch of water.
  2. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until broth is a deep, golden color, about 45 minutes.
  3. Pour broth through a strainer into a large container, pressing on scraps to get out all of the liquid. Discard (or compost) scraps. Use within 3 days, or freeze in an air-tight container for up to three months.
  4. Serving size: about 1 cup

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