Vegetable Broth
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A sustainable way to make flavorful stock using vegetable trimmings like leek greens, herb stems, and carrot ends that would otherwise be discarded.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Collect and wash your vegetable trimmings thoroughly to remove any dirt or grit, especially from leeks.
Place the vegetable trimmings into a large pot.
Add 1 liter of water to the pot, or enough to just cover the vegetables.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the broth simmer gently for about 1 hour and 30 minutes.
Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
Season with salt to taste before using or storing.
Notes
You can keep a bag in your freezer to collect trimmings over time until you have enough to make a batch of broth. Avoid using too many brassicas (like broccoli or cabbage) as they can make the broth bitter.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 38
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 0 g
- Fiber
- 3 g
Where the calories come from
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