How To Make Vegetable Broth (Fresh Or From Scraps)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
8 cups
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Calories
38 kcal
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Course
Side Dish, Soup, Condiments
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Cuisine
American
How To Make Vegetable Broth (Fresh Or From Scraps)
Description
How To Make Vegetable Broth (Fresh Or From Scraps) uses a variety of fresh vegetables or leftover kitchen scraps to create a flavorful broth. The recipe suggests sautéing the vegetables to enhance their aroma before simmering them in cold water for 45 to 60 minutes to develop depth of flavor. Optional tomato paste and hardy herbs can be added for additional taste. After simmering, the solids are strained out and the broth can be cooled and stored in the refrigerator for later use.
The broth has a mild vegetable flavor, developed from common vegetables and aromatic garlic. Cooking the broth slowly from cold water allows nutrients and flavors to be released gradually. The resulting liquid can serve as a versatile base for soups, stews, or sauces.
The recipe notes highlight that some vegetable scraps, like onion skins or excessive broccoli, can add bitterness and should be avoided. The broth can be frozen in portions for long-term storage. It clarifies that vegetable broth differs from stock, mainly in seasoning use and that homemade broth retains vitamins and minerals from the vegetables without added calories.
Ingredients
Broth With Fresh Vegetables
- 2 onion white or yellow, peeled and roughly chopped
- 5 ribs celery chopped
- 5 large carrot chopped
- 6 cloves garlic peeled
Broth With Kitchen Scraps
- Best Vegetables For Broth mushrooms and stems, potatoes and skins, herb remnants, bell pepper scraps, corn and/or spent cobs, summer squash and skins, winter squash and skins, leeks,
- Avoid These* onion skins, too much broccoli or cauliflower, woody herb stems, celery leaves
Optional Flavor Enhancers
- tomato paste
- herbs hardy
- salt
Instructions
- Saute (Optional): To intensify flavors, optionally heat a splash of oil in a large pot and add your chosen veggies. Saute until warm and fragrant, about 10 minutes.
- Boil: Add 10 cups of cold water, or enough to cover the veggies. Optionally add a spoonful of tomato paste or hardy herbs. Cover with a lid and bring to a gentle boil for 45 to 60 minutes.
- Strain: Place a large bowl under a strainer and strain the veggies from the broth.
- Cool: Optionally add a dash of salt to intensify the flavors. Let cool before portioning into glass jars. Store in the fridge until ready to enjoy.
Notes
- Use kitchen scraps like mushroom stems, potato skins, and herb remnants, but avoid onion skins and excessive broccoli or cauliflower to prevent bitterness.
- Cold water is recommended for simmering to allow gradual extraction of flavors from vegetables.
- Freeze the broth in portioned bags for longer storage beyond refrigeration.
- Vegetable broth is distinct from stock primarily due to seasoning differences and typically does not use bones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 38kcal | 2% |
| Carbohydrates | 0.9g | 0% |
| Protein | 4.9g | 10% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.4g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 76mg | 3% |
| Potassium | 206mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 0.7g | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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