Vegetable Broth From Scraps (Printable Version)

Transform kitchen scraps into a flavorful, nourishing liquid base for soups and stews.

# What You 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

# Step-by-Step Guide:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas like broccoli or cauliflower, 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 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 if needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • It turns your grocery bill into a double investment by using parts you already paid for.
  • The flavor is far more complex and earthy than the sodium heavy cartons from the store.
02 -
  • Brassicas like cabbage or cauliflower will make your broth taste unpleasantly sulfurous and bitter.
  • The color of your broth depends heavily on onion skins so include plenty for a rich golden hue.
03 -
  • Freeze your broth in ice cube trays for easy portioning when you only need a splash for sauteing.
  • Never let the broth reach a rolling boil or the agitation will make the liquid murky instead of clear.
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