Vegetable Broth From Scraps (Printable)

Convert kitchen trimmings into liquid gold with this simple simmering technique that creates a versatile, flavorful base.

# 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, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or large quantities 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 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 solids.
07 - Cool completely and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

# Expert Hints:

01 -
  • Eco-friendly zero-waste kitchen hack
  • Naturally vegan, gluten-free, and low fat
  • Deeply customizable flavor based on your trimmings
02 -
  • Avoid cruciferous veggies like broccoli, cauliflower, or cabbage for a cleaner flavor profile.
  • Make sure to use cold water at the start to extract the most flavor from the scraps.
  • Strain through a fine-mesh sieve or cheesecloth to ensure a clear, debris-free liquid.
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