Did you know you can make your own nutritious and delicious veggie broth practically for free at home? No more boxes, cans, or cubes necessary.
Bonus: homemade veggie broth contains nutrients you just can’t find in a box or powder at the store, without all the salt.
Just follow these easy steps for soup success:
Every time you have veggie scraps like onion peels, carrot ends, and celery tops from cooking at home, put them in a gallon zip top bag in your freezer.
Once the bag is full, place the contents in a large slow cooker or soup pot with dried bay leaves, smashed garlic cloves, peppercorns, and filtered water. This is where you can get creative with herbs and spices, if you want! Other options to experiment with are fresh ginger sliced into thick rounds, fresh or dried rosemary, or turmeric root (fresh or powder).
Slowly simmer for 6 – 8 hours while you go about your day.
Once the veggies are super soft, turn off the heat and let the mixture cool a bit. Strain the broth through a fine mesh strainer lined with cheesecloth (or use a nut milk bag).
That’s it! Use within one week or freeze for up to 6 months.
Want more tips? Have questions? Want to set a goal? Brook’s Experts are here to chat every day of the year, so give us a shout!