Vegetable Broth From Scraps (Printable)

Craft nourishing broth from vegetable trimmings and herbs. Zero-waste liquid gold for soups and sipping.

# 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 - 2 liters (8 cups) cold water

# How to Make It:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large amounts of cabbage.
02 - Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface with a ladle.
05 - Taste the broth and adjust salt to preference.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
07 - Allow broth to cool completely. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

# Expert Tips:

01 -
  • You'll stop feeling guilty about vegetable trimmings and actually celebrate them instead.
  • This broth costs almost nothing if you've been collecting scraps, making it ridiculously economical.
  • The flavor is cleaner and more vegetal than store-bought versions, with a subtlety that works in almost any dish.
  • It genuinely tastes like home cooking because it is, built from your own kitchen's rhythm.
02 -
  • Starting with cold water is non-negotiable; hot water forces flavors out too aggressively and creates a cloudy broth instead of a clear one.
  • Never skip the skimming step, as those foam particles that rise are impurities that muddy the final flavor and appearance.
  • Bitter vegetables like broccoli or cabbage will dominate and ruin the broth's delicate balance, so stick to sweeter, milder scraps.
03 -
  • Freeze broth in ice cube trays so you can grab exactly the amount you need for recipes without thawing an entire container.
  • Label your frozen broth with the date and any special additions you made, so you can plan recipes around what you have on hand.
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