I’ve recently discovered how incredibly easy it is to make your own vegetable broth. Quite frankly the organic stuff is expensive and I use it a lot. Basically its water with a variety of vegetable leftovers and herbs, or better yet, everything but the kitchen sink! While you do need the time to let it “stew” the aroma in the house is amazing and you could freeze what you don’t use right away. Here’s a tip on how to freeze soup.
I save and freeze the parts of vegetables that you don’t eat or those that are close to spoiling when I know I won’t use them soon. Some examples are broccoli stalks, celery (don’t forget the leaves), spinach, and leeks. I also use the random stray vegetables like carrots and soon to go bad greens.
Here’s a basic recipe:
- 2 heads of broccoli stalks
- 3 carrots peeled rough chop
- 3 onions halved
- 3 celery stalks
- 1 large parsnip peeled rough chop
- 5 garlic cloves halved
- 2 handfuls of organic kale (any leafy green)
- 2 handfuls of organic spinach
- An inch of ginger peeled
- A handful of rosemary (or any and all herbs)
- 12+ cups of filtered water
- 2 teaspoons of salt (preference)
- I use a 12 quart pasta/steamer pot because I find it to be the easiest to drain. Toss all the veggies and herbs in the pot and top with water. You want the water to be just above the veggies. Bring it to a light boil and turn it down to less than a simmer. You want to flavor the water not cook the vegetables. Let it stew for 2 hours. To drain, simply pull out the inner pasta strainer (or in a colander) and then run it through a sieve.
- I save what I will use in the next 3 – 5 days in mason jars in the fridge. The rest is frozen in medium size zip lock freezer bags. Click here for an easy tip on how to do this.