Yvonne I have to tell you honestly, it can hardly be called a recipe. So I can’t give you exact amounts either! I’ll just tell you what I always do.
I always keep my vegetable leftovers ¹, I keep these in a glass bowl in the fridge or in the freezer (if there is no space in the fridge, which happens quite often haha).
This is how you make the broth;
When the bowl is nicely filled (usually after 3 to 5 days), take a large pan and put all the vegetable leftovers in it.
When filling with water, make sure that the vegetable remains are submerged! Bring this to a boil, when it boils, lower the heat and let it cook for about 4 hours.
After 4 hours, turn off the heat and pour the “leftover soup” through a sieve; catch the broth of course!
After that, it’s up to you how you store it. I always fill large mason jars², I put 1 in the fridge so that I can use it immediately the following days and I put the rest in the freezer³ so that I always have something ready.
¹ Remember; onions, garlic, celery, carrot, herbs, peppers, zucchini, mushrooms etc.
² Make sure you only fill the glass jars ¾ full, so that the stock in the freezer has room to expand.
³ Make sure the stock has cooled completely before putting it in the freezer.
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).