Veggie broth/stock and miso-shiitake-ginger broth

Photo: Megan May \ Little Bird Organics

Most households waste a lot of food that could be used in other ways, while some DIY cost-saving ideas take a whole lot of extra time this one is very simple - all you do is save your veggie scraps from making meals in a container in the fridge or freezer until you have enough to make a broth or stock, anything from onion and pumpkin skins, carrot peels even broccoli stalks can be utilised.  It's also a great way of using up veggies that are a little lacklustre. 

You ideally want to make sure there is some onion or my favourite leeks in there - I use the green part of the leeks rather than the nice white part and for onions, I use the left-over pieces and their skins. Carrot is a good thing to try and have in there if I don't have any carrot peels and ends to add in I would chop up one or two to add the sweetness in there (or make sure there are some kumara or pumpkin skins) celery is a nice addition but I don't use the good eating part rather the less desirable parts near the top and a few leaves plunged in at the end. 

You are going to get more variation in flavour than your regular broths or stocks, but you soon get to know what you like balance-wise, It surprised me just how delicious a kitchen scrap version could be. 

I use my broths and stocks to add flavour when cooking grains, lentils, sauces, soups, or as a nourishing drink on its own with the addition of turmeric, ginger, shitake and sea veggies.  

Make sure all your veggie scraps are free of dirt and any moulds. 

Veggie broth / stock

Ingredients

I collect around a 2-litre container of kitchen scraps which can include any of the following - (keep in mind that you want to something from the onion family as well as some carrots in there)

• carrot peels and ends
• onion or shallot skins and ends 
• celery ends and a few leaves
• pumpkin skins 
• kumara peelings and ends 
• mushroom stems 
• leek ends 
• broccoli stalks (not too much) 
• cabbage outer leaves or the hard centres (not too much)
• courgette ends  
• kale or cavalo nero stalks 
• parsley or cilantro stalks 

For an Asian-style broth/stock, add:

• 1-2 pieces of kombu
• 2-3 dried shiitake mushrooms (soaked in hot water first for 20mins, include the soak water) 
• 1 clove garlic or garlic skins 
• salt or tamari to taste

For a standard broth/stock add:

• 2-3 sprigs of thyme 
• 1-2 bay leaves
• salt to taste 

Method

Place the veggies in a large pot and fill with around 5 litres of water, bring to the boil and simmer for around 1 hour, at this point I add any delicate greens like parsley leaves or any leafy herbs and leave to steep for 15 mins before straining and storing in the fridge or freezer in 500ml containers.  

You can add salt to taste at this point before storing or leave the salt out and add it later when using the stock. 
Will keep in the freezer for around 6 months. 

Nourishing miso, shiitake & ginger broth 

For my mineral-rich immune-boosting broth I take 2-3 cups of the Asian kitchen scraps broth and add around 5cm piece of sliced fresh ginger and turmeric root and 1-2 extra dried shiitake mushrooms, bring to the boil and simmer for 15-20 mins, take off the heat then add 1-2 teaspoons of miso (I use urban hippie brand) or more to taste, add any additional salt or herbs like coriander or parsley once it's finished as well as a few pieces of wakame or korengo.

I pour mine into a keep cup or flask with the ginger and turmeric to allow the flavour to develop further (it can get very gingery this way) alternatively strain of the bits before serving and sprinkle the herbs on top.