Homemade Vegetable Broth
• Best vegetable scraps include onion, carrot, celery, mushroom, garlic, leek, tomato, bell pepper, zucchini, squash, corn, and herb stems. • Avoid cruciferous vegetables (broccoli, cauliflower, cabbage, and kale) as they can create bitterness. • Avoid large amounts of onion skins, beet scraps, and bell pepper stems. • Do not over-simmer (over 1–1.5 hours) to prevent bitter flavor development. Health Benefits: This homemade broth is a low-calorie, mineral-rich base that supports hydration and digestive comfort. Using a variety of vegetable scraps provides small amounts of potassium, magnesium, and phytonutrients that support overall metabolic health. Making broth at home also reduces sodium variability and supports a more whole-food, minimally processed eating pattern.
1 steps, about 75 minutes
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01Add all ingredients to a large stockpot. 2. Bring mixture to a boil over medium-high heat. 3. Reduce heat to low and simmer gently for 1 hour, partially covered. 4. Avoid rapid boiling, which can make the broth bitter. 5. Turn off heat and remove large vegetable pieces using tongs or a slotted spoon. 6. Press vegetables gently to extract remaining liquid. 7. Strain broth through a fine-mesh sieve into a large bowl or container. 8. Allow to cool completely before storing. 9. Store in the refrigerator or freeze in portions for later use.
• Best vegetable scraps include onion, carrot, celery, mushroom, garlic, leek, tomato, bell pepper, zucchini, squash, corn, and herb stems. • Avoid cruciferous vegetables (broccoli, cauliflower, cabbage, and kale) as they can create bitterness. • Avoid large amounts of onion skins, beet scraps, and bell pepper stems. • Do not over-simmer (over 1–1.5 hours) to prevent bitter flavor development. Health Benefits: This homemade broth is a low-calorie, mineral-rich base that supports hydration and digestive comfort. Using a variety of vegetable scraps provides small amounts of potassium, magnesium, and phytonutrients that support overall metabolic health. Making broth at home also reduces sodium variability and supports a more whole-food, minimally processed eating pattern.
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