Vegetable Broth From Scraps (Printable Version)

Nourishing homemade broth from vegetable scraps, aromatics, and herbs. Sustainable and budget-friendly.

# 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, adjusted to taste (optional)
06 - 1 sprig fresh thyme or 0.5 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How to Prepare:

01 - Collect clean, fresh vegetable trimmings in a large bowl. Exclude potato peels, brassicas such as broccoli and cauliflower, and overly starchy or sweet vegetables as they may introduce bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme into a large stockpot.
03 - Pour in the cold water, ensuring all vegetable scraps are fully submerged.
04 - Bring the liquid to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming foam from the surface.
06 - Taste the broth and adjust salt and seasoning as needed.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the 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 Suggestions:

01 -
  • You're essentially making liquid gold from kitchen scraps you'd normally throw away, which feels like a small act of rebellion against waste.
  • Once you taste homemade broth, the canned stuff feels hollow by comparison—there's a depth and clarity that transforms whatever you cook with it.
  • It costs almost nothing but delivers the kind of nourishment that makes you feel genuinely good while you're sipping it.
02 -
  • Don't let anyone convince you that roasting the scraps first is mandatory—it's a flavor enhancement, not a requirement, and plain broth is just as valuable when you're starting out.
  • The hardest lesson I learned is that keeping your scraps frozen between cooking sessions actually improves the broth because it breaks down cell walls and releases more flavor, so save everything without guilt.
03 -
  • Start saving your vegetable scraps in a freezer bag immediately—having them ready transforms this from a sometime-project into an easy habit.
  • If your finished broth tastes too weak, simmer it uncovered for another 15 to 20 minutes to concentrate the flavors rather than adding more vegetables.
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