If you really want to think about reducing your food waste, save your vegetable scraps throughout the week. Start a bag for scraps and keep it in your freezer. Think onion peels, carrot tops (try to limit the greens), tomatoes, clean potato skins, the bottom of the celery stalks – almost anything!
Step 1: If you have any large vegetables to include, cut those down into large chunks.
Step 2: Use a large pot or Dutch oven and heat up two to three TBSP of extra virgin olive oil. Add your vegetables and cook them for approximately five minutes.
Step 3: Cover the vegetables with cool water and fill up your pot. Add salt and pepper to taste. Turn up your heat and bring the water to a boil. Once the water is boiling, turn the heat down and let simmer. If you notice any impurities floating to the top or foam, just skim that away. Let your broth simmer for about an hour.
Step 4: Strain your broth. You can use it now, save it in the fridge for three to four days or freeze it for up to six months.
Broth can be used for soup and stews, risotto, as the liquid for rice or quinoa.
If you add meat or bones, let your broth simmer for a few more hours. If you cook a whole chicken, save those bones for a delicious stock. If you aren’t up for making the stock that night, don’t worry. Just pop those bones in the freezer and save them for a stock another day.