Reserve the scraps from your meal prep to create a super-easy, flavorful vegetable broth that freezes well.
How to Make Vegetable Stock from Kitchen Scraps
1 carrot, roughly chopped
1 celery, roughly chopped
1/2 onion, roughly chopped
4 cups of clean, dirt-free vegetable scraps (think kale stems, onion peels, broccoli stalks, etc.)
12–14 cups water
salt to taste
Optional for flavoring:
Peeled garlic cloves
Peeled and sliced fresh ginger
1-2 bay leaves
Herbs: thyme, rosemary, parsley, cilantro
Place ingredients in a large stock pot.
Add water and bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Turn off heat. Using tongs or slotted spoon, remove solid pieces and strain remaining broth through a mesh sieve into another clean pot.
Store in airtight jar for up to a week or freeze. If freezing, make sure to leave 1-2 inches of space in the container.