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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