Vegetable Broth From Scraps (Print Version)

Transform kitchen scraps into liquid gold with this easy, nourishing broth perfect 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, adjusted to taste

→ Water

07 - 8 cups cold water

# Method:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Add the vegetable scraps, aromatics, and salt to a large stockpot. Pour in the cold water.
03 - Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Maintain a gentle simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste the broth and adjust salt as needed for desired flavor intensity.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large container, discarding all solids.
07 - Allow the broth to cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.

# Expert Advice:

01 -
  • Transform kitchen waste into a delicious, nutrient-rich staple.
  • Completely customizable based on the seasonal scraps you have on hand.
  • Budget-friendly and significantly more aromatic than store-bought cubes.
  • Naturally vegan, gluten-free, and low in fat.
02 -
  • Use scraps from carrots, onions, leeks, celery, garlic, mushrooms, herbs, and peeled potatoes for a balanced flavor.
  • Avoid cruciferous vegetables like broccoli, cauliflower, and cabbage, as they can make the broth unpleasantly bitter.
  • Add kombu or dried shiitakes for a deeper umami note that mimics meat-based stocks.
  • Keep a gallon bag in your freezer to collect trimmings throughout the week until you have enough to make a full batch.
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