Thursday, April 3, 2014

Vegetable Broth

Got vegetables which are almost  'on their way out' or veggie scraps lying around in your kitchen? I have an idea may be its an old idea but its a good idea, so I thought I would share it with you all. I keep a zip-lock bag in freezer and keep adding the veggie odds and ends to it. Once the bag is full, its vegetable broth time!

Homemade vegetable broth is not only flavorful but very nutritious and much cheaper than the store bought one. It can used as a base for soups, gravies and rice recipes. Make a large portion of broth, cool completely and store it in freezer for later use.


  •  1tbsp oil
  • 1  cup of onion, tomato and carrot each.(you can add other veggies like beans,cabbage,potato)
  • 2 stalks of celery, chopped
  • 6 cups of water
  • 3 Garlic cloves
  • 2 bay leaves
  • peppercorn - to taste
  • salt - to taste


Heat a large pot, add oil and garlic cloves, bay leaves and peppercorns. Add in all the vegetables, salt and allow it to cook for 5-6 min. Add in water & cover, increase the flame to high and wait for it to boil. Once it boils reduce the heat, cover and simmer for at least 45 min.Turn the heat off and allow it to cool completely. Strain the stock/broth from the vegetables and remove the bay leaves. Store in refrigerator then freeze it for later use.

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  1. Thanks so much for sharing on Twirl & Take a Bow! I actually have a container in my freezer full of almost questionable veggies just waiting to be turned into broth!

    - Brooke -

  2. Ohhh, great idea about the zip lock! My boys are not big fan of veggies but they'll probably start loving them once they try this.

    Btw, thanks for linking up with Let's Get Real.

    1. Glad you liked it.Thanks for stopping by ! C u next week


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