Ingredients for Vegetable Scrap Broth:

1. 2 cups of vegetable scraps (from the following options):
   • Onion skins and ends
   • Carrot tops and peels
   • Celery leaves and ends
   • Garlic peels and ends
   • Mushroom stems
   • Herb stems (parsley, thyme, etc.)
   • Leek tops
   • Bell pepper cores (optional)
2. 6 cups of water
3. Optional Add-ins:
   • 2-3 sprigs of fresh herbs (parsley, thyme, or rosemary)
   • One bay leaf
4.  
   • A few whole peppercorns (optional)
   • 2-3 garlic cloves (optional for extra flavour)
5. Seasoning:
   • Salt (to taste)
   • Freshly ground black pepper (to taste)

Instructions:

1. Collect Your Scraps: Gather your vegetable scraps throughout the week. Store them in a container in the freezer until you have about 2 cups worth of scraps.
2. Prepare the Broth: Add the frozen vegetable scraps to a large pot. Pour in 6 cups of water, making sure the scraps are fully submerged.
3. Add Herbs (Optional): For extra flavour, you can add a few sprigs of fresh herb or a bay leaf.
4. Simmer the Broth: Bring the water to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour. The longer you simmer, the richer the flavour will be.
5. Strain the Broth: Once the simmering is complete, filter the broth using a fine-mesh screen to remove the solids.
6. Season to Taste: Add salt and pepper as needed. You can also adjust the seasoning depending on how you plan to use the broth.
7. Store or Use Immediately: Use your broth immediately, or let it cool and store it in the fridge for up to 5 days. It can also be frozen for up to 3 months.