Homemade Veggie Broth
Spending money on vegetable broth is for suckers.
Watch here to learn how to make it at home from founder Wen-Jay.
Every time she cooks she’ll put all her veggie scraps in a Tupperware. Here's some veggie scraps you can save for broth
- onion butts
- onion skins
- carrot butts
- carrot tops
- corn cobs
- egg shells (they add nutrients to your broth)
- mushrooms stems (add umami flavor)
Store the container in your freezer until its filled and you're ready to make broth.
To make broth, put the veggie scraps in a pot, add enough water to cover completely and turn stove on until it the water gets to a boil. Then, turn to low hear, cover with a lid and let cook for half hour minimum. The longer you cook the more flavors will develop. Strain it, pop in your fridge or freezer for later use or use for dinner that night!
Stop throwing away veggie scraps and buying veggie broth – instead, repurpose your veg into a delicious homemade broth.
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