Vegetable Broth From Scraps (Printable)

Aromatic homemade broth from leftover vegetable trimmings—perfect for soups, stews, or sipping on its own.

# 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 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# How-To Steps:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas like broccoli or cabbage, or overly starchy 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 completely 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 store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Sustainable: Turns kitchen waste into a valuable ingredient.
  • Customizable: Adjust the aromatics and salt to suit your dietary needs.
  • Cost-Effective: Utilizes parts of vegetables usually thrown away, like onion skins and celery ends.
  • Pure Flavor: No preservatives or hidden additives found in commercial bouillon.
02 -
  • Ingredient Selection: Avoid adding too much salt if you plan on using the broth in other recipes that will be reduced.
  • Bitterness Warning: Stay away from brassicas like cabbage or broccoli, which can make the broth bitter during the simmering process.
  • Storage: Freeze the broth in ice cube trays for easy portioning when you only need a splash of flavor for sautéing or sauces.
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