Vegetable Broth for Soups

Whenever I cook, I've noticed loads of trimmings and peelings discarded from fruits and vegetables. There are still excellent nutrients that can be extracted, such as minerals, by slow cooking at a low heat of 40°C (120°F). Throwing them away seems wasteful. Instead, these can be transformed into a delicious vegetable broth for soups.

Broths work excellently as a soup base or as a component in a rich, flavorful sauce, and they provide a superb method to achieve zero waste. The fiber from fruits and vegetables, known as cellulose, contains valuable minerals that are often discarded. Slow cooking releases these minerals into the water, making them readily absorbable.

Next time you accumulate fruit and vegetable cutoffs, follow the recipe below to create a nutritious and flavorful zero-waste vegetable broth.