Living, Recipes

HOW TO MAKE VEGETABLE BROTH FROM KITCHEN SCRAPS

When it comes to waste in the kitchen, reducing and reusing is the name of the game. Reducing packaging, reducing plastic appliances, reducing and reusing plastic, reducing food waste, reducing toxins. But sometimes the amount of food waste you produce can sometimes feel unavoidable. There’s peels, inedible skins, nasty tasting stalks and hard roots and ends, all of which end up in our garbage bins. Did you know that organic material buried in landfills causes over 3% of Australia’s total greenhouse gas emissions annually?

There are so many great ways to reduce plastic packaging, which we covered in our article here, but your probably wondering ‘what can I do with my food waste?’. Even when cooking simple, nourishing meals the amount of food scraps produced can quickly build up. A great way to target this is to make a vegetable broth from kitchen scraps. 

Making your own reduces your need to buy pre-produced broth and provides you with a powerful blend of vitamins and minerals. Aside from the packaging that these come in, most store-bought broths contain a high amount of salt, toxic preservatives and nasty msg’s so a homemade broth is a great way to give your immune system, and your overall health, a boost. 

The great thing about this broth is that there really are no rules. Collect any food scraps your produce throughout the week and place in a jar or container in your fridge. Veggies that work really well include: potato peel, the roots and peels of carrots, onion skin and roots, broccoli stems, celery leaves, pumpkin skin, and any herbs or veggies in your kitchen cupboard or fridge which are starting to look sad (don’t use if it’s mouldy though). Get creative, and experiment with flavours, by chucking anything you have in the pot and simply boiling it up!

This broth is great to use as a base for soups, stews, risotto and sauces. Just store in a clean jar or container in your fridge or freezer and pop it in your recipes throughout the week. Your boiled scraps can then be added to your compost bin. Happy cooking!

HOW TO MAKE VEGETABLE BROTH FROM KITCHEN SCRAPS:


Ingredients: 

4 cups of food scraps

12-14 cups of water

A handful of any wilting herbs you have in the fridge (rosemary, thyme and parsley are great for this), or dried to supplement 

 3 cloves of garlic, peeled and crushed

1 inch of fresh garlic, peeled and sliced

2 bay leaves

salt to taste


Instructions: 

Place everything in a large stock pot including your water. Bring to the boil

Reduce heat and simmer on a low heat (covered) for 1 hour

Turn off the heat and remove vegetable chunks with a slotted spoon

Strain remaining liquid through a metal sieve. Allow to cool

Store in a jar or airtight container for up to a week, or freeze in portions


Have you tried this? For more zero waste kitchen tips, check out our article ZERO WASTE FOOD TIPS FOR INTERNATIONAL COMPOSTING AWARENESS WEEK