Since one of my sisters started to adopt a vegetarian diet, I found it increasingly tricky to cook for her. I could easily substitute any animal protein for plant protein such as tofu and tempeh. I definitely use a lot of mushrooms in any pasta dish to give it more flavor. But I still find it tricky when making sauces or soups because of the broth.
I thought I should attempt to have my own homemade vegetable broth to use when I’m preparing a meal for my vegetarian sister. I did watch a Tasty/Goodful video together with some Pinterest research about using kitchen scraps to make broth and was instantly intrigued.
Not only is it incredibly easy to make, but also you put your kitchen scraps to good use. Kitchen scraps are, of course, referring to the stem of your mushrooms or peelings of carrots which you’ll usually throw out without a second thought. You could use all kinds of vegetables. The common ones are carrots, celery, and coriander. But there are vegetables to avoid because it will affect the taste and texture of your broth such as zucchini and green beans.
- Mushrooms (stems)
- Peppercorns (whole)
- Bay Leaf
Prepare your vegetables
- It is important for you to thorough wash all your vegetables and be sure there isn’t any dirt on them.
- Cut your vegetables into equal sizes. This would affect the flavor of your vegetable broth. If you’re using the skins/peelings of your vegetables, you can just put them in the pot directly. Again, you can use the skins of carrots and onions.
Get ready to boil your vegetables
- Transfer all your cut vegetables and vegetable peelings into a pot. Make sure to use a pot that can fit your vegetables and water.
- Add enough water to cover your vegetables. If you wish for a more concentrated stock, then you should have lesser water in your pot.
- When you’re ready, turn on the heat to medium-high.
- Before it boils, reduce the heat to medium-low immediately and allow it to simmer.
Voila! You got vegetable broth
- Allow your broth to simmer for ideally an hour. If you’re planning to simmer for a long time, it’ll be best to cover the pot to ensure the liquid doesn’t evaporate. Also, be sure to stir it occasionally.
- You should taste your broth every now and then till you’re happy with the taste.
- When you’re ready, turn off the heat and strain the vegetables out of the broth.
- If you’re planning on storing the vegetable broth, allow it to fully cool before freezing.