The tops of carrots, stems of kale, ends or celery, and skins of onions and garlic are all parts that we would normally throw away or compost.
Making soup broth instead is one of the easiest and time-honored ways to upcycle food at home. With so many convenient packaged options available at the grocery store, many of us have lost touch with this practice. ReGrained is here to help!
This is one of the easiest recipes you’ll ever find on the internet. It can be made easily in large batches, and then used as a base for a wide range of recipes. Best of all, it is super flexible to what you have on hand.
Here is a basic recipe to get you started…
Vegetable Scrap Broth:
First, start gathering your scraps. Ends of onions, carrots, celery, leeks, peppers, and garlic are some great options for your stock. We store our scraps in the freezer until we have filled a gallon size bag (about 6 cups of scraps). This will make 2-3 quarts of stock.
6 cups vegetable scraps, (about a gallon sized bag)
2-3 quarts water
1) Combine water and vegetable scraps in a large pot
2) Bring to a simmer over medium-high heat, reduce to a simmer and cook for at least 1 hour, and up to 8
3) Strain vegetable scraps using a cheese cloth (now the scraps can be composted). Store broth in the refrigerator or freezer until needed.
Enjoy in a favorite recipe!