Vegetable Scrap Broth

SoupStovetop70 minServes 8VegetarianVeganDairy-free

Ingredients

• 6 cups vegetable scraps (onion ends, carrot peels, celery tops, herb stems)
• 2 garlic cloves, smashed
• 10 cups water
• 1 bay leaf (optional)

Amounts are scaled from the original 8 servings; cooking times may change for bigger batches.

Steps

1. Use clean scraps you've saved in the freezer; skip anything moldy, and go light on cabbage or broccoli, which turn bitter.
2. Cover with water, bring to a boil and simmer uncovered 45-60 minutes.
3. Strain, cool quickly and refrigerate up to 4 days or freeze in portions.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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