Vegetable Broth From Scraps (Print)

Create a flavorful broth using vegetable scraps and aromatics. Perfect base for soups and cooking.

# 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 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, adjust to taste (optional)
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 potato peels, brassicas such as broccoli, cauliflower, and cabbage, or overly starchy and sweet vegetables as they may impart 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 45-60 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 -
  • It transforms kitchen scraps you'd normally throw away into something genuinely delicious and nourishing.
  • Once you taste homemade broth, store-bought versions start to taste like cardboard.
  • This recipe is so forgiving that even your first attempt will taste better than expected.
02 -
  • Never use potato peels, broccoli, cauliflower, cabbage, or anything too starchy—they'll turn your beautiful broth murky and bitter, trust me, I learned this the hard way.
  • Cold water makes a difference; starting with cold water instead of hot allows the vegetables to release their flavors gradually and gently.
03 -
  • Save your vegetable scraps in a container in the freezer throughout the week—this actually concentrates the flavors and makes for an even better broth.
  • If your broth tastes thin or weak after simmering, strain it and simmer it again for another 30 minutes; sometimes it just needs a little more time to find its voice.
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