Home-Made Scrap Veggie Broth

Name: Home-Made Scrap Veggie Broth
Ingredients: Veggie scraps (ends, cuttings, peels, skins ect..); Sea salt & black pepper; Herbs (optional); Animal bones or beef/chicken broth (optional)

Melinda Jacob

(GF, V, SF)

Simple, cheap, nutritious and delicious way to less food waste.

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Course Soups & Broths

Ingredients

Veggie scraps ends, cuttings, peels, skins ect..
Sea salt & black pepper
Herbs optional
Animal bones or beef/chicken broth optional

Instructions

In a large pot place all of your veggie scraps and enough water to cover them.
Veggie scraps
Add salt and pepper and any other optional add ins, then bring to a boil.
Sea salt & black pepper, Animal bones or beef/chicken broth, Herbs
Boil for 10 minutes then leave to simmer for an hour or longer.
Let it cool before using a strainer to seperate the broth from the scraps.
Drink it as is, serve it with noodles, or use it in recipes that call for broth.
Store in the fridge for no longer than a week or freeze in smaller portions.