Vegetable Broth: Less Kitchen Waste

Turn Your Kitchen Waste Into Broth

vegetable-brothI hate throwing away food. Hate it. But supermarkets are designed to sell you more than you need. Do I need a giant bag of celery? Nope, just a few stalks. I always seem to have a couple of carrots that are passing their prime. And how about that half of an onion that’s still in the fridge from last night’s dinner? Or the other half of an onion that I forgot was in there? Or garlic?

Now, once every two weeks, I make vegetable broth. Just throw the leftover stuff into a pot. Last week I had carrots, celery, onions, garlic and half of a leek.

Cover that with water. Add a bit of salt. Stick some peppercorns and/or bouquet garni into a muslin bag. Bring that to a boil. Turn the heat off and let it cool.


Place a colander over a large bowl to catch the solids, and set the flavor free.

Just like that, you have richly flavored broth to be used in soups, risotto or whatever you feel like cooking. It takes very little effort, but delivers a huge punch of flavor for whatever you might cook during the week.

It’s certainly better than tossing the contents of the crisper, isn’t it?

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