You know all those veggie scraps you throw into the compost? (Or worse, into the trash?) You can extend the usage of your vegetables if you save the ends and peels in a ziplock bag or storage container in your fridge to make vegetable broth, or what I like to call “Compost Soup.”
In the summer this is also a great way to keep the fruit flies to a minimum!
The thing about saving your veggie scraps to make vegetable broth is that some veggies work better than others to make a good tasting soup. Here is a list of veggie scraps you should keep and another list of veggies that you should go easy on adding.
Good to keep:
- Onion ends and peel (as long as it isn’t mouldy)
- Garlic ends
- Carrot peels and ends
- Celery ends
- Bell peppers
- Potato peels
- Yam or sweet potato peels
- Turnip peels
- Green leafy vegetable ends and yellowing leaves (not slimy leaves)
- Beet peels and ends (if you don’t mind purple broth)
- Leek or green onion tops
- Tomatoes (but don’t wait too long to use them as they go bad quickly)
- Squash parts
- Apple peels
Not as good to keep (or use sparingly)
-too many of these vegetables make the broth less tasty.
- Fruit peelings (except apple)
Collect discarded veggie bits over a week or so until you have enough to fill a soup pot. Keep your eye on your scraps to make sure they aren’t going bad and discard the ones that rot. Put them in a soup pot and cover your “compost” with water. Bring to a boil. Simmer until veggies are soft. Then strain the broth into a container and use in soup or drink as is. It should keep in your refrigerator up to a week but try to use it as soon as possible for fresher tasting broth.
Saving your vegetable scraps and making broth out of them allows you get all the nutrients from your vegetables. Plus it’s frugal, and there is less food waste. Soft cooked veggies are still compostable.
Have you ever saved veggie scraps to make broth?
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