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.

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.

1. Save your roots, tops, stems, skins and any other scrummy scraps you wish.
2. In a large pot, add your scraps and enough water to just cover them
3. Simmer these gently for 30 mins to release their flavours and nutrients.
4. Once simmered, strain your broth, preserving the liquid. The scraps can now be added to your compost pile or food-waste bin.
5. 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. 
6. 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:

• Watercress & Spinach Soup
• Vegan Garlic & Ginger Soup
• Healing chicken, wild rice & herb soup
• Curried Lentils & Cauliflower