Vegetable Broth From Scraps (Printable)

Convert vegetable scraps into flavorful liquid gold for soups and cooking.

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

# Preparation steps:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas such as broccoli, cauliflower, or 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 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste and adjust seasoning as 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 store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert advice:

01 -
  • Sustainable: Reduces food waste by utilizing every part of your vegetables.
  • Aromatic: Infused with fresh herbs and classic aromatics for a deep flavor.
  • Versatile: Ideal for soups, stews, grains, or as a warm, nourishing drink.
  • Easy: Requires minimal active preparation time and basic kitchen tools.
02 -
  • Avoid using brassicas like broccoli, cauliflower, or cabbage, as they can impart a bitter flavor to the broth.
  • Avoid adding too much salt if you plan to use the broth in other recipes that will be reduced, such as sauces or risottos.
  • Always ensure your vegetable trimmings are thoroughly cleaned and free of dirt before storing them for broth.
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