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If you haven’t made your own vegetable broth at home, now is the time to start! It’s easy, nutritious, practically free (if you use food scraps), and better for the environment. Even though we compost, I’m always looking for new exciting ways to use my food scraps. Making vegetable broth with food scraps is a classic and always timely way to get the most out of your vegetables. In this post and video, I’ll show you how you can easily make a very simple vegetable broth and a more daring mushroom seaweed broth. Both can be used in any recipe that calls for broth. I even like to sip on a mineral-rich mushroom broth like a delicious tea.
If I’m not making my own vegetable broth, I go through a jar much better than bouillon paste. I love that stuff, but making your own broth is even better. I keep a food storage container in my freezer and add scraps to it as I cook throughout the week. When that pot is full, it’s time to boil the scraps for broth. It really is that simple! Boil, strain and done.
However, not every vegetable scrap is suitable for veggie broth. You want to stick clear Tops, bottoms and peels from non-starchy vegetables such as onions, leeks, garlic, celery, carrots, mushrooms, tomatoes, herbs and green leafy vegetables. Don’t plan on making veggie broth with the starchy bits from your potatoes and sweet potatoes. Those who say compost 😉
My favorite veggie broth is made with lots of mushroom bottoms. Mushrooms can be expensive, so I’m extra intentional about using every centimeter of this nutrient dense food. You can make mushroom broth alone or mix it with other veggie scraps. Get creative with your veggie broth mix. You can even experiment with adding flavor boosters like tomato paste, nutritional yeast, soy sauce and dried herbs. But for now, I’m leaving you with two very simple and delicious recipes to get you started. Let me know if you want to see more vegetable broth recipes in the comments below!
Mushroom Seafood Broth | Money saving homemade vegetable broth
If you want a salty broth, taste it with soy sauce. I leave it without salt because I usually add it directly to the recipe. However, if I use it as a sipping broth, I like to add a little tamari soy sauce.
Materials
- 2 the cup Mushroom bottom Try using more flavorful mushrooms such as maitake, shiitake, and oyster
- 1-2 spoon 1 piece of dulse seaweed flakes or whole dulse
- 1-2 pieces Wild wakame seaweed Also called alaria
- 6-8 the cup the water
instructions
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Combine the ingredients in a pot and bring to a boil.
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Immediately lower the heat and simmer covered for 30 minutes.
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Allow it to cool, then use or store in a glass container.
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Easy vegetable soup Money Saving Homemade Vegetable Soup}
Materials
- 4-6 the cup vegetable scraps
- 1-2 bay leaf
- 1-2 teaspoon dried thyme
- 8-10 the cup the water
instructions
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Combine the ingredients in a large pot and bring to a boil.
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Immediately lower the heat and cover for 30 minutes.
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Allow it to cool, then use or store in a glass container.