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Have a Plant: Fruits & Veggies for Better Health

Veggie Scrap Broth

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Instructions

Prep:

  1. As you cook throughout the week or month, keep your onion peels, celery/carrot tops, lemon rinds, avocado pits, broccoli/ pepper/ kale stems, etc. Place them in the large gallon-sized freezer zip-top bag and store in the freezer.

In the Instant Pot:

  1. Add water and frozen veggie scraps to the Instant Pot.
  2. Close the lid and sealing vent.
  3. Place the Instant Pot on the pressure cooking setting for 20 minutes.
  4. Quick release the steam vent. Open the lid and pour the broth and veggie scraps into a strainer over a large bowl, separating out all the veggie scraps.
  5. Discard of the veggie scraps. Pour broth into jars. Allow to cool completely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.

In a stock pot on the stove:

  1. Add water and veggies to a large stock pot over high heat. Bring to a boil.
  2. Lower down to a light simmer for 4-6 hours.
  3. Strain the broth and discard the veggie scraps. Pour broth into jars. Allow to cool completely before securing lids. Store in the refrigerator for up to 5 days or freeze for up to 6 months.

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