Vegetable Broth From Scraps (Print Version)

Turn vegetable scraps into a rich, aromatic kitchen staple perfect for soups and cooking.

# 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 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt (optional, adjust to taste)
06 - 1 sprig fresh thyme or 0.5 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Step-by-Step Guide:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (broccoli, cauliflower, cabbage), or overly starchy or 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 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 if needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Top Tips:

01 -
  • You'll feel resourceful turning kitchen scraps into something genuinely nourishing and aromatic.
  • It costs almost nothing since you're using trimmings you already have on hand.
  • The broth becomes an invisible hero in soups, risottos, and grains, subtly deepening every dish.
02 -
  • Never add potato peels or cruciferous vegetables like broccoli or cabbage—they'll make your broth taste bitter and cloudy, undoing all your careful work.
  • Skimming foam throughout cooking makes a real difference; it's the difference between a clean, refined broth and one that tastes flat and dull.
03 -
  • Always start with cold water and bring it up slowly—this extracts flavors evenly and gives you a clearer, more refined broth than rushing with hot water.
  • Keep your scraps in the freezer and make broth whenever you accumulate enough; timing is flexible, and frozen scraps work beautifully.
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