Vegetable Broth From Scraps

Making your own Vegetable Broth From Scraps is a rewarding way to minimize kitchen waste while creating a nutrient-dense foundation for your favorite meals. This aromatic, homemade broth is crafted from leftover vegetable trimmings, capturing flavors that are often overlooked in daily cooking.

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Whether you're simmering a batch for a weekend soup or prepping a light, sipping broth for a cold afternoon, this recipe is as simple as it is sustainable. By saving your trimmings in the freezer, you will always have the base for something delicious ready at a moment's notice.

Ingredients

• Vegetable Scraps: 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins, etc.)
• Aromatics & Seasoning: 1 bay leaf, 5–7 black peppercorns, 2 cloves garlic (crushed, optional), 1 teaspoon salt (optional, adjust to taste), 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
• Liquid: 8 cups (2 liters) cold water

Instructions

Step 1

Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (like broccoli, cauliflower, cabbage), or overly starchy/sweet vegetables, as they may add bitterness or cloudiness.

Step 2

Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.

Step 3

Add the cold water, ensuring all scraps are submerged.

Step 4

Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Step 5

Simmer uncovered for 45–60 minutes, occasionally skimming off any foam.

Step 6

Taste and adjust seasoning if needed.

Step 7

Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.

Step 8

Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Zusatztipps für die Zubereitung

For a richer flavor, roast the vegetable scraps in the oven at 200°C (400°F) for 20 minutes before simmering. This extra step deepens the color and intensity of the finished broth.

Varianten und Anpassungen

Add a small piece of kombu or dried mushroom for extra umami. Be mindful to avoid adding too much salt if you plan to use this broth in other recipes that will be seasoned later.

Serviervorschläge

Use this golden liquid as a base for soups, risottos, and grains, or enjoy it on its own as a nourishing, warm drink.

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In just over an hour, you'll have about 2 liters of golden, aromatic broth. This kitchen staple proves that the best flavors often come from the simplest ingredients, making it an essential technique for any home cook looking to waste less and taste more.

Recipe FAQs

→ What vegetable scraps work best for making broth?

Use clean trimmings like carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, and garlic skins. Avoid potato peels, broccoli, cauliflower, and cabbage as they can create bitterness or cloudiness.

→ How long can I store homemade vegetable broth?

Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Allow it to cool completely before transferring to storage containers.

→ Can I add salt to the broth while cooking?

You can add 1 teaspoon of salt during cooking, but consider keeping it low or unsalted if you plan to use the broth in other dishes where you'll adjust seasoning later.

→ How can I make the broth more flavorful?

Roast the vegetable scraps at 200°C (400°F) for 20 minutes before simmering for deeper flavor. You can also add kombu or dried mushrooms for extra umami depth.

→ What should I do with the vegetable scraps after straining?

After straining, discard the solids as they've given up their flavor and nutrients to the broth. They can be composted if you have a compost system.

→ Can I use this broth immediately after making it?

Yes, you can use it right away once strained. Taste and adjust seasoning as needed before incorporating into soups, stews, risottos, or other dishes.