Veggie Scrap Broth
Prep Time 10 minutes
Cook Time 30 minutes
All of the trimmings, leaves and peels from carrots, celery, onion, fennel, turnips, potatoes, or other vegetables.
2-3 cloves crushed garlic
10-12 whole peppercorns
2 bay leaves
• Place everything in a large stock pot or dutch oven. Cover with cold, filtered water and add crushed garlic cloves (skins and all), peppercorns and bay leaves. I also love some chilli, tumeric and ginger but that's up to you!
• Cover, bring to a boil then reduce heat to a simmer and cook for 25-30 minutes.
• Place a large sieve or nut milk bag over a bowl and drain. Squeeze the solids to push out any extra liquid. Compost the solids.
Broth will last a week, refrigerated or three months frozen.