Many people make veggie broth with the peels and ends of vegetables that they save in the freezer. I prefer to use whole vegetables.
There are some vegetables I DO save in the freezer, during the summer when they're plentiful: I slice leeks, then freeze in reclosable bags; I chop and freeze celery, including the leaves; I freeze parsley; and, whenever I use onion or garlic I save the outer layers of skin which are high in quercetin.
|Fresh veggies on the left, frozen on the right
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I use a 6 quart stock pot which yields about 4 quarts of stock. I will often reduce it further and then freeze in ice cube trays so it takes up less room in the freezer.
4 quarts spring, filtered, or distilled water
1 t. himalayan pink salt
4 large scrubbed but unpeeled carrots, cut into chunks
1 large unpeeled onion, cut into chunks*
1 leeks, white and green parts, cut into chunks**
4 ribs celery, including the heart, or 1 small celeriac, cut into chunks***
1 head garlic, unpeeled, halved through the center
1 oz dried wild porcini mushrooms
6 sprigs flat leaf parsley
1 small garnet yam or japanese sweet potato cut into chunks
2 allspice or juniper berries
1 bay leaf
OPT: 1 sheet kombu
Reconstitute by adding an equal amount of water.