Vegetable Broth From Scraps (Print View)

Create a flavorful, zero-waste broth using vegetable scraps and aromatics.

# Components:

→ 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

# Directions:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas such as broccoli, cauliflower, or cabbage, or overly starchy and 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 fully 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 the broth 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 completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • You're essentially making something from nothing—zero waste and maximum flavor.
  • Unlike store-bought broth, this tastes clean and pure because you control every ingredient that goes in.
  • It's so simple that even on busy weeknights, you can have homemade broth simmering quietly in the background.
02 -
  • Potato peels and brassicas like broccoli or cabbage will muddy your broth with starch or bitterness—I learned this after making a cloudy batch that tasted faintly of sulfur.
  • The difference between a good broth and a great one is patience and gentle skimming; rushing the simmer or ignoring the foam will give you a murky result.
03 -
  • Save scraps throughout the week in a container—this mindful approach turns what would be waste into future flavor.
  • Keep the simmer gentle and steady; aggressive boiling will make the broth cloudy and bitter rather than clear and bright.
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