Root to Shoot Zero-Waste Vegetable Broth
Instead of throwing away some of the most nourishing parts of your food, save your peels, stems and scraps for a delicious vegetable broth.
Instead of throwing away some of the most nourishing parts of your food, save your peels, stems and scraps for a delicious vegetable broth.
Whether it's an Abel & Cole subscription or your regular weekly shop, this zero-waste recipe can be kept for up to two months in the freezer or up to one week in the fridge.
Our top tips:
- Pouring the broth into ice cube moulds is a convenient way to store and use your broth as needed.
- If storing your broth in a jar, make sure it is clean and sterilised beforehand.
- If storing your jar in a freezer, leave enough room for the liquid to expand so the jar doesn't break.
- Not enough scraps? No problem! Collect your scraps in a freezer-safe reusable bag and cook once you have collected enough.
- Save your roots, tops, stems, skins and any other scrummy scraps you wish.
- In a large pot, add your scraps and enough water to just cover them
- Simmer these gently for 30 mins to release their flavours and nutrients.
- Once simmered, strain your broth, preserving the liquid. The scraps can now be added to your compost pile or food-waste bin.
- Pour the liquid into a sterilised jar (or jars if batch-cooking!), label with the date you've made the broth and store in your fridge or freezer.
- Your broth can now be added to any soup, stew, pasta, risotto, and anything else you desire.
Feel free to add herbs to flavour in Step 2. We've added a sprig of rosemary! You may wish to add the herbs that best complement your favourite dishes or keep the broth plain if batch-cooking, customising with each dish you later make. This goes for salt, pepper and any other spices you love.
Our favourite recipes to add our broth to:
