Vegetable Broth From Scraps (Printable)

Convert vegetable scraps into a flavorful, versatile cooking liquid in just over an hour.

# What You 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, adjust to taste (optional)
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
07 - 8 cups cold water

# Directions:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas such as broccoli, cauliflower, and cabbage, or overly starchy and 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 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 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • It feels like getting something for nothing by turning kitchen waste into liquid gold.
  • You control the salt levels which is a total game changer for perfectly seasoned meals.
02 -
  • Avoid broccoli and cabbage because they will make your broth taste incredibly bitter after simmering.
  • Potato peels can make the liquid cloudy so skip them if you want a clear stock for your soups.
03 -
  • Wait until the very end to add salt so you do not accidentally overseason a concentrated stock.
  • Add a single dried mushroom to the pot to give the broth a deep umami backbone.
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