tree bloom — This is minor. Some trees have gone full bloom!

It’s that time of year again, although it’s not suppose to be. Pollen is in the air and the house natives are feeling it. So, broth to the rescue! I usually make bone broth, but we have no bones I’d want to use. Instead, I have a bunch of vegetable scraps I’ve been saving. And this isn’t just for sickness. You can use this for any thing you need to cook involving a broth. So, here’s the recipe for my frugal and super easy veggie broth.

What you'll need:

Veggie scraps you've saved over time - onion skins and pieces, garlic skins and pieces, carrot tops and pieces, mushroom pieces, green, red, orange, yellow pepper pieces, celery, leeks - whatever you can get your hands on. Just don't use bitter veggies like broccoli, cauliflower, etc. I also like to add citrus, so like a half an organic lemon or lime with or without skin.

Salt

Pepper (I use red pepper flakes, but black pepper is just as good)

Turmeric

Water

What You'll Do:

Put all of your scraps in your pot.

Add seasonings

Cover with water

Bring to a boil then let simmer for about 30 minutes to 2 hours

Strain and store or serve

Note: If you have a pressure cooker, you will follow the same steps, use the manual setting for 30 minutes, and do a natural pressure release. This way the water doesn't splatter upon release.

Double Note: If you would like to make bone broth, you can use bones from any meat you cook (or don't cook). Chicken, beef and lamb are what we use, but you can use pork or whatever you have. Just make sure the bones are covered in water and add a splash of apple cider vinegar (ACV) to the water to draw out nutrients. You will need to cook until the bones are soft. Depending on the bone, it can take up to 48 hours on the stove or slow cooker, and up to 2 hours in a pressure cooker.

Ingredients