Vegetable Broth From Scraps (Print View)

Transform vegetable trimmings and aromatic herbs into a rich, nourishing broth. Perfect zero-waste solution for creating flavorful soup base at home.

# Components:

→ Vegetable Scraps

01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1–2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large amounts of cabbage to maintain a balanced flavor profile.
02 - Place vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in cold water, ensuring all ingredients are fully submerged.
03 - Set the pot over medium-high heat and bring the mixture to a gentle boil, watching carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam or impurities that rise to the surface.
05 - Taste the broth and adjust salt as needed to enhance flavor depth.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container, pressing gently to extract maximum liquid. Discard all solids.
07 - Cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • Youll feel like a kitchen wizard turning what would be compost into something nourishing and delicious
  • The flavor is far superior to anything store-bought, plus youre reducing food waste in the most satisfying way possible
02 -
  • Freezing your scraps in a bag until you have enough for a full batch is absolutely game-changing for building this habit
  • Adding a piece of kombu seaweed or dried shiitake mushrooms creates a deeply savory umami flavor nobody will guess is vegetarian
03 -
  • Never salt your broth before straining if you plan to reduce it later for soups or sauces, as the salt concentration will intensify
  • A splash of apple cider vinegar during simmering helps extract more minerals from the vegetable scraps
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