Vegetable Broth From Scraps (Print Version)

Transform vegetable trimmings into aromatic, golden liquid base for soups and stews.

# 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 (optional, adjust to taste)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How To Make:

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 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 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, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • This broth costs literally pennies but tastes better than anything you could buy, with a depth and clarity that makes your soups sing.
  • The process is incredibly forgiving, allowing you to use whatever scraps you have on hand, making each batch a unique reflection of your cooking style.
02 -
  • Never boil your broth aggressively as it makes the liquid cloudy and can create off-flavors that no amount of seasoning can fix.
  • Freezing the broth in ice cube trays gives you perfectly portioned flavor bombs for quick cooking, a discovery that revolutionized my weeknight meal prep.
03 -
  • Roasting your vegetable scraps at 400°F for about 20 minutes before simmering creates a dramatically deeper color and more complex flavor profile that makes even simple soups taste professional.
  • Keep a second freezer bag for scraps that dont work well in broth, like potato peels and brassica stems, which can be composted in batches instead of throwing away daily.
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