Vegetable Broth From Scraps (Print View)

Create a nourishing, golden broth from vegetable trimmings and aromatics—ideal for soups, stews, or sipping.

# What You’ll Need:

→ Vegetable Scraps

01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)

→ Aromatics & Seasoning

02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt (optional, adjust to taste)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Method:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (broccoli, cauliflower, cabbage), or overly starchy and sweet vegetables as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour in the cold water, ensuring all scraps are completely submerged.
04 - Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45-60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • Zero Waste: Makes brilliant use of carrot peels, onion skins, and herb stems.
  • Cost-Effective: Creates a pantry staple from items usually destined for the compost bin.
  • Health-Conscious: Naturally vegan, gluten-free, and low in sodium.
  • Rich Flavor: Offers a complex, aromatic profile tailored to your kitchen scraps.
02 -
  • Avoid Bitter Veggies: Stay away from brassicas like broccoli, cabbage, and kale, as they can make the broth bitter.
  • Cold Water Start: Always start with cold water to help extract the most flavor from the scraps as it heats up.
  • Keep a Scrap Bag: Store a gallon-sized bag in your freezer to collect trimmings over time until you have enough to make a batch.
  • Salt Control: Keep the salt minimal if you plan to use the broth in recipes that will be reduced, such as sauces.
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