No need to buy expensive $3, $4 or $5 litres of vegetable broth. Shout out to my friend Alyssa for this tip!
Here is how you can make your own stock without buying a single ingredient:
- Save all the veggie scraps on your day to day cooking. Do not throw them in the garbage, these are gold! Place them in a plastic bag or a medium-size plastic container and store everything in the freezer: Carrot peels, broccoli/cauliflower stems, onion layers, green bean tips, garlic ends, tomato pieces, etc.
- Every time you cook a meal, remember to add the “scraps” to your current bag in the freezer.
- After a couple of weeks, you’ll have a good size bag of frozen veggies.
- If you have an instant pot, add all the vegetables to the pot, and fill it with water all the way to the max line. Set it for 10 minutes on pressure cook. You could either do a quick release or a slow one.
- If you don’t have an instant pot, add the veggies to a big pot on the stovetop and add lots of water. Set it on high and bring it to boil; then keep it simmering for 30 minutes.
- Use a strainer to separate the liquid from the solids.
Now you have your own homemade vegetable broth! Use it on soups or risotto instead of adding plain water (Check out other recipes here). This will be loaded with all the vitamins and minerals from multiple vegetables.
- If you have too much broth, you can freeze it and use it later.
- You can still use the boiled veggies for compost. They are actually better because they are softer and will degrade faster.
- Remember that this is a sodium-free alternative to the packaged broths loaded with salt.
I hope you enjoy this! Get cooking and saving!