Organic produce is expensive. Organic vegetable broth can be expensive and still filled with sugar, fillers and tons of sodium.
So what can we do about both of these problems?
Make your own.
I know, I know…there are 2,000 things to do…but this is smart stuff for your wallet and your health. In the time it takes to eat one dinner, it will be done!
After all, you are paying a premium price for your produce, so why not use every single drop?
Make this vegetable broth and you’ll be grateful you did!
- about 4 garlic cloves
- ½ tsp salt
- 2 bay leaves
- 8-10 cups of water
- about 7 cups of discarded veggie peels and ends
carrot peels, onion ends, mushroom ends, celery tops and leaves, onion skins, pepper ends or any soup veg that is on it’s last leg in your fridge…basically use the scraps of any veg that would maybe make it’s way into a soup anyway.
- Keep it in a collection container in the back of your fridge or frozen…but don’t let it go bad!
- If you have less scraps, throw in an onion and some celery
- Allow it to simmer partially covered for 45-60 minutes
- Strain and discard the leftover veggies
You can use it in soups, rice or any other recipe calling for vegetable broth. You can even freeze it. I like to measure out 1-2 cups and label it for easy cooking.
~ Plant Trainers