Vegetable Broth From Scraps (Printable version)

Turn kitchen trimmings into liquid gold with this simple simmering technique that creates a rich, flavorful base for soups and more.

# What You’ll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Transfer the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring the liquid to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Sample the broth and adjust salt seasoning if needed.
06 - Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
07 - Cool the broth to room temperature and transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Zero-Waste: It makes use of every part of your produce, reducing kitchen waste.
  • Cost-Effective: Uses ingredients you already have, saving money on store-bought stocks.
  • Pure Flavor: Free from preservatives and completely customizable to your taste.
02 -
  • Avoid Bitterness: Steer clear of cruciferous veggies like broccoli, cauliflower, and cabbage to maintain a cleaner flavor.
  • Color Secret: Onion skins are excellent for giving the broth a deep, rich golden color.
  • Skimming: Don't forget to skim the foam from the surface while simmering for a clearer broth.
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