Broth/ Recipes

Homemade Vegetable Broth

Vegetable Broth

Why do I bother making it?

Reduces food waste
More bang for my buck
Nutrient rich

What do I use it for?

Without herbs
Smoothies [2-3 frozen cubes] and nope I can’t even taste it!
Instead of oil when using a fry pan (I also add a lid)

With herbs
Soaking legumes or lentil before cooking
Cooking legumes, lentils or pasta
Homemade sauces

Homemade Vegetable Broth

Print Recipe
Cooking Time: 1 hour


  • Vegetables Scraps
  • *Optional - Add herbs e.g. thyme and rosemary (do not use herbs if adding to smoothies)



Freeze vegetable scraps immediately as you get them (this ensures maximum nutrients are retained). I keep a snap lock bag in the freezer to add to.


When you have enough to fill a large pot, fill the pot and cover completely with water.


Simmer until the vegetables lose their colour. The water should have changed colour then.


Strain out vegetable scraps and compost/dispose of. Keep the water as it's your vegetable broth.


I pour any that I am not using immediately into ice cube trays and freeze so I always have some ready to use.


I only use organic vegetables for making broth as I don't want to have pesticides or other chemicals leach into my broth. If wanting to use veg broth as a flavour booster then you can add spices and /or herbs. However I use this in smoothies so I don't want it to have a strong flavour - only a nutrient booster.

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