Homemade Vegetable Broth

Directions

1. Add all the ingredients to a large pot over medium-high heat.
2. Stir, bring to a boil, reduce to a simmer, and cover the pot with a lid. Let simmer for one hour. Note: avoid a too-rapid simmer and do not let it simmer for too long, as this may result in a bitter broth.
3. Turn off the heat and scoop out the vegetables using tongs or a slotted spoon. Press down on the veggies with the back of a spoon to extract as much liquid as possible.
4. Place a mesh sieve over a large bowl, and strain the broth through it to catch any remaining small pieces.
5. Let cool off completely before storing it, or use it immediately for a soup recipe. Enjoy!

Notes

• Scraps you might want to include are from vegetables like garlic, onions, carrots, mushrooms, celery, herbs, tomatoes, bell peppers, corn, zucchinis, squash skins, green beans, leeks, eggplants, and potatoes.
• We recommend avoiding the scraps from cruciferous vegetables in your broth, such as broccoli, cauliflower, kale, cabbage, arugula, and onion skins, as they make the broth bitter.
• You may also want to skip beet scraps and red onion skins as they will darken the colour of your broth.

Storage

• The broth can be stored in an airtight container in the fridge for up to 4 days.
• Store in the freezer for up to 2 months. We'd recommend freezing it in 1 cup (240 mL) portions, so it's easier to use in future recipes.