Vegetable broth from scraps

Description

Vegetable broth from scraps is a clear or slightly cloudy liquid ranging in color from light golden to amber, fragrant with the subtle sweetness of carrots, onions, and celery, along with a herbal note. The taste is gently umami and vegetable, depending on the scraps used, with a slight bitterness from tomato or leek skins, providing a rich, balanced flavor base. As a concentrate of plant ingredients, it delivers few calories but is rich in soluble fiber in the form of extracts, vitamins (especially C and B vitamins), and minerals like potassium and magnesium, as well as antioxidants, supporting hydration and aiding digestion. It works great for soups, sauces, risottos, stews, grains, and cooking vegetables, as well as a base for marinades. Store chilled in an airtight container for 3–4 days, refrigerate immediately after preparation; portion and freeze for up to 3 months, or reduce to a concentrate and label with the date.