Ingredients
Scale
- 4 cups vegetable scraps (carrot peels, onion ends, celery leaves, broccoli stems)
- 1 parmesan rind (optional but adds incredible flavor)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bay leaf
- 6 cups water or homemade vegetable stock
- Salt and pepper to taste
- 1/4 cup fresh herbs (parsley stems, wilting basil, or aging dill)
- 1 tablespoon lemon juice
Instructions
- Rinse all vegetable scraps thoroughly. Chop larger pieces into 1-inch chunks.
- Heat olive oil in a large pot over medium heat. Sauté aromatic scraps (like onion ends and garlic) for 2-3 minutes.
- Add all remaining scraps, parmesan rind, bay leaf, and water. Bring to a boil, then simmer for 30-40 minutes.
- Strain the soup through a fine-mesh sieve. Reserve the broth and compost or blend the scraps for texture.
Notes
Store broth in the fridge for 4 days or freeze in cubes for up to 3 months. Avoid too many bitter vegetable scraps. Nutritional yeast is a great vegan substitute for parmesan rind.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Sustainable
Nutrition
- Serving Size: 1.5 cups
- Calories: 85
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegetable broth, waste-free, scraps, eco-friendly, soup