One of my favorite things to cook up is a low sodium vegetable broth. All sorts of vegetable scraps can be put into the broth: onion peels and ends; garlic peels and ends; celery scraps; carrot scraps; turnip scraps; mushroom stems; greens (even lettuce); fresh herbs... yum! Just don't include too much of any one vegetable, and you'll be set.
I make sure all my veggie scraps are clean and chopped, then I cover them with water and simmer for a couple hours. Drain well and you've got some low-calorie nutritious broth. Perfect for soup bases or steaming vegetables. And unlike store bought broths, my broth is extremely low sodium... no salt added. Stay tuned to see what I make with my broth today!