Vegetable Broth From Scraps (Print version)

Transform vegetable trimmings into rich, golden broth perfect for soups and cooking.

# What You 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 and 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, to taste

→ Water

07 - 8 cups cold water

# How To Make It:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large amounts of cabbage.
02 - Place the vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce heat to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste the broth and adjust salt as needed.
06 - Strain the broth through a fine-mesh sieve or cheesecloth, discarding all solids.
07 - Cool the broth and transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • Zero Waste: Makes incredible use of vegetable peels and ends that would otherwise be discarded.
  • Pure Ingredients: A naturally vegan, gluten-free, and low-fat base with no added preservatives.
  • Incredible Umami: Aromatic herbs and slow simmering create a depth of flavor that beats store-bought stock.
02 -
  • Save onion skins specifically to help achieve a deep, beautiful golden color in your final broth.
  • Freeze scraps in a bag until you have a full 5-6 cups to make a large, efficient batch.
  • Add potato peels if you prefer a broth with a bit more body and starchiness.
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