How to Make Vegetable Broth from Kitchen Scraps

Name: How to Make Vegetable Broth from Kitchen Scraps
Prep time: 5 min
Cook time: 1 h
Yield: 6 servings
Ingredients: 2 bay leaves; 1 carrots, roughly chopped; 1 ribs of celery, roughly chopped; 1 inch piece of fresh ginger, peeled and sliced; a handful of parsley or cilantro; 3 cloves of garlic, peeled; ½ onion, roughly chopped; salt to taste; 3 sprigs of thyme or rosemary; 4 cups of vegetable scraps; 4 cups of vegetable scraps; 12-14 cups of clean water (I use about 3 and ½ quarts)

Cook: 60 min

Prep: 5 min

Ready: 65 min

Servings: 6 servings

Calories: 168.09

Ingredients

1 2 bay leaves
2 1 carrots, roughly chopped
3 1 ribs of celery, roughly chopped
4 1 inch piece of fresh ginger, peeled and sliced
5 a handful of parsley or cilantro
6 3 cloves of garlic, peeled
7 ½ onion, roughly chopped
8 salt to taste
9 3 sprigs of thyme or rosemary
10 4 cups of vegetable scraps
11 4 cups of vegetable scraps
12 12-14 cups of clean water (I use about 3 and ½ quarts)

Directions

1
Place everything in a large stock pot.
2
Add water. Bring to a boil. Reduce heat and simmer (covered) for 1 hour.Turn off heat. Using tongs or slotted spoon, remove solids. Then strain through a mesh sieve.Store in airtight jar for up to a week. Or freeze in small portions for use later.

Nutrition per serving

168.09 Calories

35.58g Carbs

8.49g Protein

1.34g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

How to Make Vegetable Broth from Kitchen Scraps

Directions

Nutrition per serving

Tags

Allergens