Vegetable Broth From Scraps (Printable Version)

Nourishing homemade broth crafted from leftover vegetable trimmings and aromatics 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, or to taste (optional)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (broccoli, cauliflower, cabbage), or overly starchy or 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 - Add the cold water, ensuring all scraps are completely submerged.
04 - Bring 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 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 completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Suggestions:

01 -
  • Eco-friendly and cost-effective by utilizing vegetable trimmings.
  • Naturally vegan, gluten-free, and low sodium for a healthy pantry staple.
  • Versatile base for soups, stews, or a nourishing, warm drink.
02 -
  • Avoid bitter or starchy scraps like potato peels, broccoli, cauliflower, or cabbage.
  • Occasionally skim off any foam during the simmering process for a clearer broth.
  • Ensure broth is completely cooled before transferring to airtight containers for storage.
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