We don’t really buy vegetable broth much at our place. Since moving to California, we’ve kind of lost our appetite for soup. We make it once in awhile, but not enough to go through a whole carton of broth, so we started buying vegetable bouillon cubes. I wasn’t a huge fan of the ingredients (I’m looking at you maltodextrin!), but couldn’t find one that met my approval. Considering we only use it once in awhile, I thought it wasn’t really a big deal.
But then my friend Sarina told me how she made her own veggie broth. Genius! She is a domestic goddess. She makes her own everything and is a true DIYer. I find making my own things a little intimidating, but this was really quite simple.
Step 1 – Save all of your veggie scraps over the course of a week in an airtight container in the fridge:
I saved carrot peelings, zucchini ends, celery bits, garlic trimmings & tomato tops. We don’t really eat onion, but I think this would be a nice addition.
Step 2: Throw all your savings into a pot and cover it with water and bring to a boil.
I also added some spices (dill, parsley, oregano, salt & pepper).
Step 3: Strain your broth into a bowl. Allow it to cool and pour it carefully into an icecube tray.
Put it in the freezer and once solidified, pop out the veggie cubes into an airtight container or ziploc bag for storing and throw it back in the freezer. I like throwing a cube in a pot while I’m cooking grains – it gives it a nice flavour.
I always feel bad about not being able to compost as there isn’t a program here and I have no backyard (or even a balcony!), so I like that this reuses vegetables.
I would love for you to share a link to your favourite simple DIY projects & recipes.