Vegetable Broth From Scraps (Print version)

Transform vegetable trimmings into rich, nourishing broth perfect for soups or sipping. Zero-waste cooking creates liquid gold.

# What You Need:

→ 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, or to taste

→ Water

07 - 8 cups cold water

# How to Make:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for optimal flavor.
02 - Place vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in cold water, ensuring solids are fully submerged.
03 - Set pot over medium-high heat and bring to a gentle boil. Watch carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, skimming any foam that rises to the surface occasionally.
05 - Taste broth and adjust salt seasoning as needed.
06 - Pour broth through a fine-mesh sieve or cheesecloth into a clean container. Discard spent vegetables and aromatics.
07 - Allow broth to cool completely. Transfer to airtight containers and refrigerate up to 5 days or freeze up to 3 months.

# Expert tips:

01 -
  • Transforms what you'd throw away into something restaurant-worthy and deeply nourishing
  • The flavor puts boxed broth to shame while costing literally nothing
02 -
  • Freeze your scraps in a designated bag until you accumulate enough for a full batch
  • Avoid cruciferous vegetables entirely unless you want a bitter, sulfurous flavor
03 -
  • Keep the heat low and steady—rapid boiling makes broth cloudy and can develop bitter notes
  • Don't stir the broth while it simmers, as this can also cloud the final result
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