How to Make Vegetable Broth from Veggie Scraps

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 Freezer bag full of veggie scraps
  • 3 Cloves Garlic
  • 1 Onion

• Baking & Spices

  • 1 tsp Peppercorns, whole
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 12 cups Water

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1 Tablespoon Olive Oil
• 1 Onion, chopped
• 3 Cloves of garlic, minced,
• 1 Freezer bag full of Veggie Scraps (onion ends, leftover herbs, carrot peels, broccoli stems, kale stems, squash skins, mushroom stems, celery ends, or any veggie scraps you have)
• 12 Cups of Water
• 2 Bay Leaves
• 1 Teaspoon Whole Peppercorns
• ½ Teaspoon Salt (optional)

Directions

• Heat the olive oil in a large pot over medium-high heat. Add in the onion and garlic and sauté for around 5 minutes until it begins to brown. Add in all the veggie scraps, water, bay leaves, peppercorns, and salt.
• Bring to a simmer and cook for about 45 minutes until they broth is fragrant and rich in colour. The broth will vary in colour and taste depending on the scraps used. Put a fine colander over a large bowl or another large pot. Strain out the veggie scraps and discard. Use your broth right away or store it for later. It freezes very well.