Vegetable Broth From Scraps

Making your own Vegetable Broth From Scraps is a rewarding and sustainable way to transform kitchen trimmings into a rich, golden liquid gold. This zero-waste recipe uses the often-discarded ends and peels of vegetables to create a nourishing base for soups, stews, or a simple, savory sipping broth.

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The aroma of simmering herbs and vegetables will fill your kitchen as the scraps release their nutrients and flavors into the water. In just over an hour, you'll have a versatile stock that is naturally vegan, gluten-free, and low in fat.

Ingredients

• Vegetable Scraps: 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems, etc.)
• Aromatics: 2 bay leaves, 8–10 whole black peppercorns, 2 cloves garlic (optional, smashed), and 1 small handful fresh parsley or thyme sprigs (optional).
• Water: 2 liters (8 cups) cold water.
• Seasoning: 1–2 teaspoons salt (to taste).

Instructions

Step 1

Gather clean, fresh vegetable scraps. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage.

Step 2

Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.

Step 3

Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Step 4

Simmer uncovered for 1 hour, occasionally skimming foam from the surface.

Step 5

Taste and adjust salt if needed.

Step 6

Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.

Step 7

Cool and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Zusatztipps für die Zubereitung

For the best results, use scraps from carrots, onions, leeks, celery, garlic, mushrooms, and herbs. Potato peels can also be used if they are well-cleaned. To ensure you always have enough for a batch, freeze your scraps in a bag until you have reached the 5–6 cup mark.

Varianten und Anpassungen

To create a deeper umami profile, consider adding a piece of kombu or some dried shiitake mushrooms to the pot. You can also vary the herbs by using thyme instead of parsley depending on the flavor profile you need for your final dish.

Serviervorschläge

This homemade broth is the perfect base for any vegetable soup or risotto. It is also light enough to be enjoyed on its own as a warm, nourishing drink garnished with a bit of fresh parsley.

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Once you see how easy it is to make your own Vegetable Broth From Scraps, you'll never look at kitchen trimmings the same way again. It's a simple, sustainable habit that enhances every meal you cook.

Recipe Questions & Answers

→ What vegetables work best for homemade broth?

Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create the most flavorful base. These aromatic vegetables release rich flavors and natural sweetness during simmering.

→ Why should I avoid cruciferous vegetables?

Broccoli, cauliflower, Brussels sprouts, and cabbage can impart bitter flavors and strong sulfurous notes. For a cleaner, more versatile taste, stick to milder vegetables and aromatics.

→ How long does this broth stay fresh?

Properly cooled and stored in airtight containers, the broth keeps in the refrigerator for up to five days. For longer storage, freeze in portion-sized containers for up to three months.

→ Can I customize the flavor profile?

Absolutely. Add kombu seaweed or dried shiitake mushrooms for deeper umami notes, or adjust herbs like thyme, rosemary, or fresh bay leaves. Salt can be increased or omitted depending on intended use.

→ Should I store scraps before making broth?

Yes. Keep a designated bag in the freezer and add clean vegetable trimmings as you cook. Once you accumulate five to six cups, you're ready to simmer a flavorful batch.