Vegetable Broth From Scraps (Printable)

Create nourishing 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 to 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

# Method:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas such as broccoli and cauliflower, or overly starchy and sweet vegetables, as they may impart bitterness or cloudiness to the broth.
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 fully submerged.
04 - Bring to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 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 -
  • You stop feeling guilty about vegetable waste and actually look forward to the scraps accumulating.
  • A pot of homemade broth costs pennies compared to store-bought, and tastes infinitely better.
  • The whole process takes barely an hour, so you can make it while handling other kitchen tasks.
02 -
  • The first time I added brassicas thinking they were fair game, the broth turned bitter and sulfurous—now I'm strict about what goes in.
  • Roasting your scraps in a 400°F oven for 20 minutes before simmering transforms the broth from pleasant to deeply savory, and that one discovery changed everything.
03 -
  • Never use potato peels or brassicas, but leafy herb stems and mushroom scraps are absolute goldmines for flavor.
  • If your broth looks cloudy, don't worry—strain it again through cheesecloth for a crystal-clear result that looks like you've done something fancy.
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