Sometimes you just need a practical recipe (not really a recipe, just a method) to have on hand that is a basis of a new or old family favorite. This Homemade Vegetable Broth is fat free, delicious and all it costs you is vegetable scraps, some veggies you already have, some water and optional seasoning! The beauty of it besides it’s crazy-cheap, is it’s made in your kitchen from your own vegetable scraps and your clean water. Just keep a freezer bag in your freezer and add your vegetable scraps until it’s full, then you’ll be ready to make your own broth that you know is made of fresh water, is free of oil, salt, gluten and chemicals. And, it’s super tasty and so easy!
Water sauté your garlic, onions, celery and carrots until soft.
Add in your frozen veggie scraps…
and 8 cups of water along with some thyme and parsley and simmer for about 50 minutes.
Strain out the solid vegetables and you’ve got a beautiful, delicious, healthful broth to use immediately or freeze for future use.
For a delicious one pot meal idea to use this broth in, check out my Vegan Italian Lentil Mushroom Soup with Pasta
- 4 cloves garlic, minced
- 2 large onions, chopped
- 4 ribs celery, chopped
- 4 carrots, chopped
- 8¼ cups water, divided
- 3 cups Vegetable scraps, frozen
- 2 bay leaves
- Parsley and thyme sprigs, to taste
- Salt and pepper, to taste if using
- Place large stock pot over medium heat with ¼ cup water.
- Water sauté the garlic, onions, celery and carrots until beginning to soften.
- Add the remaining 8 cups of water along with the vegetable scraps, bay leaves, parsley and thyme.
- Bring to a boil, reduce heat to low and simmer partially covered for 45-50 minutes.
- Pour the broth through a mesh strainer into a large pot.
- Use immediately or store in airtight containers in the freezer.
Enjoy with your favorite recipe!
If you make this recipe, be sure to take a pic, post it, and tag me on Instagram! @cherryblossomkitchen AND #cherryblossomkitchen