Whenever I cook, I’ve noticed loads of trimmings and peelings discarded from fruits and vegetables. There are still excellent nutrients that can be extracted, such as minerals, by slow cooking at a low heat of 40°C (120°F). Throwing them away seems wasteful. Instead, these can be transformed into a delicious vegetable broth for soups.
Broths work excellently as a soup base or as a component in a rich, flavorful sauce, and they provide a superb method to achieve zero waste. The fiber from fruits and vegetables, known as cellulose, contains valuable minerals that are often discarded. Slow cooking releases these minerals into the water, making them readily absorbable.
Next time you accumulate fruit and vegetable cutoffs, follow the recipe below to create a nutritious and flavorful zero-waste vegetable broth.
Vegetable Broth for Soups
A nutrient-rich, zero waste vegetable broth made from assorted vegetable trimmings and herbs, perfect as a base for soups and sauces.
Ingredients
- 3-4 cups of vegetable trimmings
- 1 stalk of celery
- 1 medium carrot, roughly chopped
- 2 sprigs of thyme
- 2 bay leaves
- 10-12 peppercorns
- Other herbs and spices based on your preference
Instructions
Place the celery, carrot, all vegetable trimmings, herbs, and peppercorns in a pot.
Fill the pot with water, ensuring it covers the trimmings.
Bring the water to a boil, then simmer over low heat (40°C) for two hours.
Sift the broth using a sieve or cheesecloth and store it in a container.
Nutrition
-
30.0 Calories
-
8.0g Carbohydrates
-
0.0mg Cholesterol
-
0.5g Fat
-
2.0g Fiber
-
1.0g Protein
-
10.0mg Sodium
-
0.0g Trans fat
Notes
Ensure that all vegetable trimmings are thoroughly washed to remove any dirt or grime before using, to prevent contamination of the broth.
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