What should you do with your vegetable scraps if you don’t compost? Eat them! Seriously!! Instead of placing them in a compost pile you can turn them into a rich vegetable broth.
Often there are carrot tops, onion peels, celery bottoms, tough broccoli stems or asparagus bottoms that are not fit for putting into your actual meal. The list is practically endless. Place any portions, that are not rotted or too dirty to clean, in an airtight freezer bag and save the scraps until the bag is full. It may take a week or a month to fill but when it is, just place all the frozen bits into a soup pot, cover with water, and let simmer until all the veggies are limp and colorless. At that point you’ve extracted all the flavors out of the vegetables and into the water. Once it’s cooled it can be strained, the solid parts can then be placed into the compost pile, and the strained liquid portioned out into freezer containers. Common portions are two or four cups but it can be any amount you please. Label and date the containers then keep them in the freezer for up to 6 months. You’ll never want to buy store bought broth anymore!
Feel free to add whatever herbs and spices you love. I personally don’t add salt or any herbs or spices because I one day I might make a hearty Cajun chili with it and the next a light miso soup. This is a great way to use up the scraps and get a little extra nutrition into whatever you make!