Yay for my first recipe post! If you know me then you know I love to cook. The kitchen is my happy place. Who knew since I grew up having no idea how to cook anything except mac n’ cheese from the box!
Since the beginning of 2014 over 109 billion pounds (and counting) of food has been wasted. Crazy right? There is nothing more annoying than realizing I let something in my fridge go to waste!
This veggie broth was born out of the idea of saving the scraps that I don’t use and turning them into something useful. Not to mention good, organic, low sodium vegetable broth is a bit pricey. I mean fall is the season of soup so what better time to pull my money saving trick out of the bag?
How I did it
- Save all of your scraps from dinner or the stuff in your fridge that’s going bad by sticking them in the freezer. My broth mostly consisted of carrot and leek tops, garlic peels, onion bits and the inside of celery stalks. You could also use vegetable peels. There was no real method I used. I threw everything together in a freezer bag and walah! My scraps provided around 8 cups of vegetables, so if you don’t have that much just use less water, vinegar and salt.
- Dump it all into your slow cooker along with 8 cups of water, 1/3 cup of white wine vinegar and 1/2 tablespoon sea salt or salt to taste.
- Allow your broth to cook overnight on the low setting.
- Wake up in the morning to a comforting smell that will make you think of Thanksgiving dinner.
- Now for the straining. You will need a fine mesh strainer for this part unless you only used large chunky vegetable scraps. Of course I don’t have a good strainer so I used my Teavana Perfect teaMaker and luckily it worked like a charm.
There you have it! Simple and tasty. Keep it in an air tight container for about a week for peak freshness.