Saving carrot peels, onion skins, and celery tops during the week to make a homemade vegetable broth isn’t about being frugal.
It’s about interrupting autopilot.
At first, it seemed odd to take on this challenge to turn something disposable into a rich broth. It’s different. The outcome is unknown. And, you need a good pinch of bravery to even consider it.
Get past those hurdles, and what you find is that the end result isn’t even the real reward. The golden broth is simply the bonus.
The Real Rewards
The willingness to try something outside the edge of comfort is a micro act of bravery.
Studies suggest that even this tiny step into the unknown strengthens our tolerance muscle for when we face the unexpected. It builds the belief in one’s ability to succeed, and reduces insecurity.
Those are the real rewards from making broth from carrot peels, onion skins, and celery tops. And, you get a really good base for noodle soup too! 😋
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RECIPE: Vegetable Broth (From Scraps) EP #65
Idea From: Zero-Waste Kitchen
Ingredients
- olive oil
- carrot peels
- onion skins
- celery tops and bottoms
- salt and pepper
- cold water
- bay leaf
- fresh sprigs of fresh thyme
Steps
- Heat oil in a pot over medium heat. Add carrot peels, onion skins, and celery. Season with salt and pepper. Cook and stir to let the scraps sizzle, about 2 minutes. Cover with water. Add bay leaf and thyme. Let simmer for 45 minutes. Strain into a mason jar. Store safely in the fridge for up to 4 days. Or freeze for up to 3 months.
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