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There's nothing worse than seeing your hard earned produce go to waste but sometimes, there's nothing that can be done with the small scraps of veggies left from cooking a meal . . . or is there? Save your seemingly unusable vegetable scraps in the freezer until you have enough to make this healing vegetable broth. The vegetables you use will impart a mild flavor (fewer beets and nightshades, more onions, brassicas, celery, and carrots) to this nourishing broth. You can then use the finished broth in soups, stews, to cook your grains, or simply use it for sipping on its own. It is tasty – we promise.

Healing Mineral Broth [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

10

Cooking Time

180

Ingredients You Need for Healing Mineral Broth [Vegan, Gluten-Free]

  • 8-10 cups assorted vegetable scraps
  • 1-2 bay leaves
  • 1-2 cloves garlic, peeled
  • 1/2 teaspoon dried thyme leaves or 2-3 fresh sprigs
  • A small handful of parsley stems
  • 1 teaspoon whole black peppercorns
  • A couple pinches of kelp
  • 10-12 cups water

How to Prepare Healing Mineral Broth [Vegan, Gluten-Free]

  1. Add all ingredients to a large pot and bring it to a strong simmer.
  2. Turn down the heat, cover the pot, and simmer the broth for 2-4 hours, adding water if you need to.
  3. Remove it from the heat, allow it to cool slightly, and then strain off the vegetable scraps.
  4. Store any broth that won’t be used within a couple days in glass jars in the freezer.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rebecca Fallihee

See My Recipes

My name is Rebecca and I live in the Willamette Valley of western Oregon. After spending my childhood summers picking green beans and never-ending ground cherries in my mother’s vegetable patch and then learning my around the kitchen, I have been dedicated to good food and the story and people behind it. I’m drawn to eating foods that are deliciously healthy, locally-sourced, simple, and seasonal. In addition to cooking and blogging, I am a runner, writer, gardener, educator, and nutrition enthusiast. On my blog, Eggplant and Olive, I share life lessons to fuel my literary calling and plant-based meals that are always gluten and dairy-free.

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