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Why I make broth instead of buying it

January 8, 2016 by Foodscape

michaell-johnson-foodscape-why-i-make-broth

It’s pouring in my beautiful city and I’m loving it. It’s an excuse for blankets, fires, warm oversized sweaters, and soup. Lots and lots of soup! But every soup has to start with a good base and that base is broth. Let’s make broth!

why-i-make-broth

Even with all my plentiful options in Southern California, there are still times when I just need to go to the local grocery store and buy some ready-made broth. Unfortunately, when I buy broth, instead of deciding to make broth, the store ingredient lists are less than desirable. There is the tomato paste in almost all veggie broths on the market, which I don’t always want in my soup. Not to mention broth is usually high in salt, processed sugars, and surprisingly low in nutrition. Imagine adding that high sodium broth with your can of beans…which also…has…LOTS…of…salt.

I’m usually left scratching my head. How can that be? How can I be taking these wholesome and wonderful ingredients and then end up adding things I don’t want in my meal? Anytime you add salt and sugar unnecessarily, you somewhat cancel the very reason you’re taking the time to not order that takeout.

why-i-make-broth-2

Label-reading has become my worst nightmare. I could talk for years about how we’ve ruined our tastebuds because we don’t even know what real food tastes like anymore. Take kale for example. I just dropped sugar completely from my diet this month (other than fruit) and kale now tastes sweet! It did not taste sweet when I was eating Christmas cookies the month before. But I digress….

There are many types of broth out there: bone broth, miso broth, meat broth, fish broth, but my favorite will always be the basic vegetable broth that you can easily customize to the recipe you are going to use it for. My motto has become “make broth.”

When I say customize, I mean there are many, many possibilities when you make your own, homemade veggie broth. You can have your broth as tomato, mushroom, potato based–or you can make my favorite basic veggie broth, and then add those customized options later.

And, the best part of these broths is their simplicity, since you can add the salt, sugar, or whatever, in your soup instead of putting those additives in the base. Then the base can be stored in your freezer and customized and used whenever you need it. A lot depends on what vegetable scraps and tidbits you use to make the broth. This means your veggie broth will end up different every time, and our recipes will differ. But, they will all be a homemade, extremely healthful broth.

This extra step is so worth it! It’s a great way to add flavor and nutrition to rice instead of using water, to replace water in mashed potatoes, and, of course, delicious soups.

Make your own broth for flavor & nutrition without the salt & sugar. Why? @foodscapevpm spills all. Click To Tweet
Why I make broth instead of buying it

Compost pail found at inhabitat.com

So, start saving your veggie scraps. The ones you usually compost can now go into your broth! Supposedly more surface (chopped) on the vegetable lends a more potent flavor, so feel free to chop it as fine as you want before storing it.

If you like the flavor of the veggie, you’ll like it in the broth. Even your onion skins have nutrition! (Don’t worry, you will strain the broth.) You will learn to put those carrot tops in your freezer instead of the garbage, and to start saving ALL of your vegetable scraps until this becomes automatic. There are so many variations you will use to customize the basic broth.

Get ready to save yourself some chopping and make some delicious homemade broth!

Stay tuned for more on broth, but in the meantime…

Tell me:

  • What’s your favorite broth and why?
  • Have you ever made broth?
  • What’s your favorite thing to use broth for?
  • What are your cooking goals this year?

Comment below!

rain-jumping

Filed Under: Dietary Needs, Gluten-free, Paleo, Unprocessed Ingredients, Vegan, Vegetarian

« Hello 2016 and Happy New Year!
Tools and tricks when you make a broth recipe »

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Comments

  1. Laura ~ Raise Your Garden says

    January 9, 2016 at 1:12 am

    I have made my own broth before ~ but definitely not as often as I should! And you have convinced me to do it more often. You are so right, the added sugars and salt make you scratch your head and say, huh, I could have just ordered takeout with all these additives. Why bother cooking if y you’re not going to to it all from scratch. So true! Sent the tweet out out and will Pin! Love this.

    • Foodscape says

      January 15, 2016 at 8:08 pm

      Thanks so much Laura! I’m so glad you think it’s worth the time to make. You really do taste and feel the difference.
      Foodscape recently posted…Tools and tricks when you make a broth recipeMy Profile

  2. Jen says

    January 10, 2016 at 1:01 am

    These pictures are so the best! Love them! I tend to buy boxed broths that have a limited amount of ingredients. However, I made bone broth a month ago and froze it into cubes. I’ve been using that lately and it’s so tasty. I don’t know why I don’t made homemade broth more often. I think now that it’s cold, I likely will. I love sipping on a cup of broth!
    Jen recently posted…FRIDAY FAVORITES #7: JANUARY FAVORITESMy Profile

    • Foodscape says

      January 19, 2016 at 6:20 am

      DO IT!! Such a great way to stay healthy during these wintery months.
      Foodscape recently posted…Tools and tricks when you make a broth recipeMy Profile

  3. GiGi Eats says

    January 12, 2016 at 1:07 pm

    Now that I am back in the states, I can officially make my own food again, in my own kitchen, on my own time… And I need to incorporate BONE BROTH into my diet!!!
    GiGi Eats recently posted…Getting Rid Of Leftovers Is Cake!My Profile

    • Foodscape says

      January 19, 2016 at 6:21 am

      Absolutely! So many benefits to any kind of broth 🙂
      Foodscape recently posted…Tools and tricks when you make a broth recipeMy Profile

  4. Marjorie Stradinger says

    January 12, 2016 at 1:24 pm

    Michaell this is so inspiring! I would love to know more about “saving veggie scraps.” Not entirely sure what that means. Do you use things like peels? Carrot tops? Beet greens?

    My favorite soup is Mulligatawny, but since I no longer eat chicken, I have to get creative to get the same flavors. I love putting in cinnamon, curry, apples, celery, carrots, and maybe mushrooms if I no long do chicken. And mushrooms would be logical, since this soup is restorative and I usually make it to take to sick people–who always love it. Since mushrooms boost immune systems, maybe that is my answer. What do you think?

    Will you be posting a recipe for broth AND a soup to use it in? Hope so.

    Love this post and your new format.

    Blessings
    Marjorie
    Marjorie Stradinger recently posted…Winter is here–or is it?My Profile

    • Foodscape says

      January 19, 2016 at 6:26 am

      Yes, especially celery, onion and carrot scraps/peels/tops. Love the idea of using mushrooms! Mushrooms are very flavorful. I would go easy on them in an East India soup. Maybe use a mild one? Like button mushrooms? Great soup idea for the future o 🙂
      Foodscape recently posted…Tools and tricks when you make a broth recipeMy Profile

  5. Jane Johnson says

    January 13, 2016 at 12:07 am

    Love,love, love the pics and this post! I have been making my own chicken stock whenever I roast a whole organic chicken, but will definitely try some vege stock, too! I just throw everything in the crock pot and let it cook all day. Soooo easy!

    • Foodscape says

      January 19, 2016 at 6:32 am

      Thank you so much! Yes, once I discovered the easy peasy magical crock pot ways, I rarely did anything else. Just throwing whatever you have in a pot is a beautiful thing…
      Foodscape recently posted…Tools and tricks when you make a broth recipeMy Profile

Welcome! I'm Michaell, the recipe creator and photographer behind Foodscape. My challenge? How to take my favorite recipes and re-invent them using whole-food, processed-free, gluten-free and plant-based ingredients...and sneaking extra fruits and veggies into every recipe. Too tough? Not for this girl!

Every Friday I launch a new family friendly recipe that even the pickiest eaters will eat. Join my mailing list or add me to your RSS so I can share with you too! Read More…

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Michaell is a food blogger that specializes in plant-rich whole foods. Almost all recipes on Foodscape are vegetarian, vegan and gluten-free. Read More…

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