Making vegetable broth is one of those things that’s really easy to do, but most of us don’t do it. Or, at least, don’t do it often. I use vegetable broth in a lot of my recipes, but I’ve only recently began making my own broth. Making your own vegetable broth is so easy, it’s cheaper, and tastes better too!
It does require a little bit of advance planning to gather and freeze the necessary scraps. Also, try to use organic foods as much as possible. Whenever you do your cooking just put the scraps you wish to use for a future broth into a freezer bag. At minimum you will require onion, celery, and carrots. This will be your base. You’ll want to stay away from cruciferous veggies (no cabbage, no broccoli, no cauliflower, no brussel sprouts) because they can leave bitter flavors in the broth. Get creative and add herbs and spices too. Once you have a few cups worth in the freezer it’s time to make your broth!
From here it’s really simple. If you have 4 cups of frozen scraps you’ll need about 6 cups of water. You can play with this number as it will vary depending on which vegetables you’re using. Bring the water and scraps to a boil then lower to simmer and let sit for 45 minutes. Remove from heat and allow cooling. Strain your broth through a fine mesh strainer into a large picture or container.