Vegetable Broth From Scraps (Printable Version)

Create a nourishing broth from vegetable trimmings and aromatics.

# 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 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

# How-To Steps:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas such as broccoli, cauliflower, or cabbage, and overly starchy or 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 - Pour the cold water into the pot, ensuring all vegetable scraps are fully submerged.
04 - Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Sample the broth and adjust seasoning as needed with additional salt or aromatics.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard all solids.
08 - Allow the broth to cool completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Sustainable: A perfect zero-waste solution for kitchen trimmings.
  • Health-Conscious: Naturally vegan, gluten-free, and low sodium.
  • Easy: Requires minimal hands-on preparation time.
  • Versatile: Ideal for everything from risottos to sipping.
02 -
  • Avoid Bitter Scraps: Stay away from broccoli, cabbage, and cauliflower as they can make the broth bitter.
  • Check Allergens: Always verify your scraps if you are cooking for someone with specific allergies, such as celery.
  • Umami Boost: Dried mushrooms or a piece of kombu can add a savory depth.
  • Storage: Freeze broth in ice cube trays for small recipe additions later.
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