Get the most out of the vegetables you buy by making vegetable broth from scraps. This healthy homemade broth is allergy friendly – made with no wheat, yeast or nightshade vegetables – making it a gluten free broth that is also nightshade free and vegan, aip and whole30 friendly.
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Zero waste vegetable broth
As someone who eats a plant based diet and a wide variety of plant foods eat week, I always felt guilty at the food waste I created with the large amount of vegetable scraps I was throwing out.
That was until I searched the internet for what to do with vegetable scraps and discovered that veggie scraps can be used to make an easy healing vegetable broth.
Benefits of homemade vegetable broth
1). Healthier. Homemade broths are free from artificial preservatives, additives and flavourings, inflammatory vegetable oils and added sugar and salt that store bought ones can contain. If you’re looking for a sugar free broth or low sodium vegetable broth, then making your own at home from scratch is a great option.
2). Cheaper. This recipe uses the peel and scraps from vegetables that you would normally just discard and throw away, which allows you to get more for your money and saves you buying store bought.
3). Easily customisable. You can experiment with the herbs and spices added, adapting the seasoning and vegetables included to suit your taste.
4). Better for the environment. It reduces food waste by using scraps that you would normally just throw out into the compost straight away. Not purchasing store bought broths reduces the packaging you purchase and throw away that would end up in landfill or oceans.
Overall, homemade vegetable broth from scraps is better for your health, better for your finances and better for the environment, what’s not to love!
- Vegetable scraps
- Garlic cloves
- Rosemary sprigs
- Thyme sprigs
- Fresh parsley
- Filtered water
What vegetable scraps can be used?
I wash and use the peel, stems, leaves, tops, ends, skin and off cuts from the following vegetables:-
- Spring onions/scallions
- Sweet potato
Are there any vegetables I shouldn’t use?
I avoid using:-
- Cruciferous vegetables (broccoli, cauliflower, kale, Brussel sprouts, Pak Choi) as these can make the broth taste bitter.
- Potatoes as they can turn the broth cloudy and don’t provide much flavour. Also, not suitable for those following a nightshade free and autoimmune protocol diet.
- Beetroot, if you don’t want your broth to have a purple colour!
- Peppers and tomatoes as they can overpower other vegetables and aren’t suitable for those following a nightshade free or autoimmune protocol AIP diet.
How to make vegetable broth from scraps
One of the further benefits of homemade veggie broth from scraps is it’s so easy to make.
- As you prepare meals each day, wash and place all the scraps, tops, skins and peel of vegetables in a produce bag and store them in the freezer.
- Before storing, I soak the vegetable scraps for 12-15 minutes in water with baking soda (using 1 teaspoon of baking soda for every 250ml/1 cup of water) to remove pesticides (the skins and outside of vegetables are often higher in pesticides, which have a negative effect on our health) (1).
- When you have a sufficient amount you can make the broth.
- Simply add all the ingredients to a stock pot, cover the pot with the lid and bring to the boil.
- Then, turn the heat down to low and leave to simmer for 1 hour, with the pot partially covered with the lid.
- Leave to cool then strain the broth through a nut milk bag, squeezing all the liquid out with your hands. Alternatively, strain the broth through a sieve, using a wooden spoon to press all the liquid out of the scraps.
How long does vegetable broth last?
This broth will keep for up to 3 days in the fridge or up to 3 months in the freezer.
How to store vegetable broth
To store vegetable broth in the fridge:-
- Leave it to cool completely at room temperature.
- Then, transfer the liquid to an airtight glass container and place in the fridge.
- Use within 3 days.
How to freeze vegetable broth
To freeze vegetable broth:-
- Leave it to cool completely at room temperature.
- Then, transfer the liquid into freezer safe glass containers, dividing the broth out into your desired serving size.
- Don’t fill the container completely – leave at least a 1.5 inch gap at the top as the broth will expand as it freezes.
- Place the glass containers in the freezer and use within 3 months.
- Write the date frozen on the jar to ensure you use it within the necessary time.
How to defrost vegetable broth
When needed, transfer the broth from the freezer to the fridge and leave to defrost overnight for at least 24 hours.
How to use vegetable broth
Uses for vegetable broth include:-
- Enjoyed as a drink on its own
- To make gravies
- To make curries and risottos
- As a base for stews and soups
- Replacement for oil to sauté and fry foods
- Substitute for oil to coat vegetables before roasting
- Used in place of water to add flavour when cooking beans, legumes or grains
Related post: 20 Healthy Food & Drink Swaps
Recipes using vegetable broth
Store bought broths can contain wheat, yeast extract and nightshade vegetables, like tomato and pepper, so aren’t suitable for those on a gluten free, yeast free and nightshade free diet. They’re also not aip or whole30 compliant.
Another benefit of making your own broth at home with this recipe is it is allergy friendly. It contains no wheat, no yeast, no nightshade vegetables and no spices like black pepper.
Therefore, as well as being vegan and vegetarian, it’s also suitable if you’re looking for a:-
- Gluten free broth
- Yeast free broth
- Nightshade free broth
- Autoimmune protocol AIP broth
- Whole30 broth
Other gluten free recipes
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Gluten Free Broth From Vegetable Scraps
Instead of throwing out your vegetable scraps, use them to make this healthy gluten free broth. Yeast free, nightshade free, vegan, AIP, paleo & whole30 compliant.
- Step 1 Add all the ingredients to the stock pot and cover with the lid.
- Step 2 Bring the water to a boil over a high heat.
- Step 3 Turn the heat down to low and leave to simmer for 1 hour with the pot partially covered with the lid.
- Step 4 Leave to cool then either strain the broth through a nut milk bag, squeezing all the liquid out with your hands, or through a sieve, using a wooden spoon to press all the liquid from the scraps.
- Step 5 Store the broth in freezer safe glass containers in the fridge for up to 3 days or the freezer for up to 3 months.
- Step 6 Above links are for US readers. UK links – stock pot, weighing scales, nut milk bag, sieve, wooden spoon, freezer safe glass container.