Super Healthy Miso Vegetable Broth

If you want to get the most out of your vegetables, don't throw half of them away! A lot of the nutrition in a veggie is in it's peel. 

When you're making meals scrub your onions before peeling them then keep the skins in a plastic ziplock baggie. Same goes for half that head of broccoli. Keep the big old tough stalks! Kale ribs...same thing.  If you have some really limp celery toss that in the bag too. Everything can be kept in the freezer until you have a few cups of veggie rejects! Now I've always kept the cutoffs and tough bits from broccoli, kale, asparagus, etc, but I recently took a nutritional cooking class and I learned about the onion skin. It is high in antioxidants and also has anti-inflammatory qualities. Cool eh?

Ok, back to the broth! Throw in a couple of carrots too, peel on of course!

Add enough water just to cover the veggies and simmer everything for 2 hours.  For a hearty soup simply purée everything together, except the onion skins.  Or remove the cooked veggies to leave you with a very healthy vegetable broth. Put the carrots away in the fridge, they're cooked for your next meal. 

And any of the remaining cooked veggies...your dog would love some of those!  

Anything left can be composted.  There is literally NO waste here!

Whether as a broth or thick soup whisk in 2 heaping tablespoons of miso to the pot at the end then taste.  Just add salt and pepper if you think it needs it, but the miso might be seasoning enough.