Veggie Scrap Broth
Want to waste fewer veggie scraps when making your weeknight dinners? How about using them in a delicious scrap broth? Use in soups, pasta and with rice to add extra vitamins and flavour to your dishes.
Ingredients:
Any leftover veggie scraps you generate through the week
Any meat or poultry bones or meat
OPTIONAL TO BOOST FLAVOUR
A splash of olive oil, coconut oil, or butter
Nutritional yeast
Canned tomatoes (paste or crushed)
Miso paste (mixed and dissolved in water before adding)
Vegetable or chicken stock
SERVES: 12 PREP and COOK: 60 minutes
Method
If you’re using any fresh (not frozen) ingredients, sauté them first. Examples include garlic, onion, celery, carrot, and herbs. Fresh ingredients should be cooked for five to ten minutes at medium-high heat with a base of butter or olive oil.
Fill the saucepan with all of the frozen kitchen scraps.
Then, cover the vegetables with water, but only until they begin to float (able to stir freely, but not swimming in a vast sea of water)
Bring to a boil, then lower the heat so that it’s simmering, and partially cover the pot with a lid.
Simmer for at least 30 minutes and ideally an hour or more.
Discard the particles after straining the liquid, saving the broth for later.
Recipe by: A Better Choice
