🌿 Zero-Waste Root-to-Stem Vegetable Broth

A warm, nourishing broth made from vegetable scraps—full of flavour, full of goodness, and full of intention. Perfect for soups, stews, sauces, and mindful cooking. ♻️✨

Ingredients

• 2 cups vegetable scraps (carrot tops, onion skins, celery ends, herb stems, etc.)
• 1 garlic clove
• 1 small onion (or onion scraps)
• 1 bay leaf
• 5–6 peppercorns
• Salt to taste
• 8 cups water

Instructions

1. Rinse your vegetable scraps to remove any dirt.
2. Add all the scraps to a large pot with garlic, onion, bay leaf, and peppercorns.
3. Pour in the water.
4. Bring to a boil, then reduce heat and simmer 45–60 minutes.
5. Strain the broth using a fine sieve.
6. Discard the scraps and keep the broth.
7. Allow to cool before storing.

Mani’s Tip 🍲

Save your veggie scraps in a freezer bag during the week — when it’s full, make a fresh batch of broth!

Blessing ✨

May this simple pot remind you that nothing is wasted in a grateful home —
even small scraps can become something warm, nourishing,
and full of purpose. 💛