Broth From Veggie Scraps

Whenever you are cooking, save your carrot tops, celery, onion skins, potato skins, leek/green onion tops, etc. You can even use veggies that have been in your fridge too long; floppy carrot and floppy celery are great for stock! Do not use leafy greens, or broccoli/cauliflower stalks, they make your stock bitter. Put all your scraps in a bag and store in the freezer until you are ready!

1. Put all the frozen scraps in a large stockpot, fill with water. Add about 2 tablespoons of oil and 1 tbsp of salt.
2. Bring to a boil, then simmer. Add more water as some evaporates. Keeping a lid on the pot will keep it from evaporating, but may cause it to boil over. If you use a lid, keep an eye on it!
3. Simmer for 30 mins – 1.5 hours. Maybe tackle some chores and let it simmer for a long time!
4. Strain out all the veggies, then salt and pepper to taste.
5. Add some other spices depending on what you are making! Our favorites to add are coriander, smoked paprika, and rosemary.