Vegetable Broth From Scraps (Printer-friendly)

Nourishing homemade broth from leftover vegetable trimmings and aromatics. Perfect for soups, stews, or sipping.

# 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 to 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 Make It:

01 - Collect clean, fresh vegetable trimmings in a large bowl. Avoid potato peels, brassicas such as broccoli, cauliflower, or cabbage, and 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 fully submerged.
04 - Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Allow the broth to cool, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • You're finally using those carrot peels and celery ends languishing in the crisper drawer instead of tossing them.
  • The whole process feels like a small act of kitchen magic, yet it's embarrassingly simple.
02 -
  • Potato peels and cruciferous vegetables like broccoli and cabbage will turn your broth bitter or cloudy, so omit them completely even if they seem wasteful.
  • The foam that rises during the first few minutes of boiling isn't dangerous—it's just impurities, but skimming it away makes an enormous difference in clarity and taste.
03 -
  • Never use potato peels or brassicas, but almost every other vegetable scrap is fair game once you develop the intuition.
  • A slow, gentle simmer beats a rolling boil for creating a clear, refined broth rather than a murky one.
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