Vegetable Broth From Scraps (Printable)

Nourishing homemade broth from leftover vegetable trimmings and aromatics - perfect for soups or sipping.

# 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 - 5-7 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

# Step-by-Step:

01 - Collect clean, fresh vegetable scraps in a large bowl. Avoid potato peels, brassicas (broccoli, cauliflower, cabbage), and overly starchy or sweet vegetables as they may create bitterness or cloudiness.
02 - Place vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour cold water into the stockpot, ensuring all scraps are completely submerged.
04 - Increase heat to medium-high and bring the mixture to a rolling boil.
05 - Reduce heat to low and maintain a gentle simmer uncovered for 45-60 minutes. Occasionally skim off any foam that rises to the surface.
06 - Taste the broth and adjust salt and seasonings as needed.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
08 - Allow the broth to cool completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Suggestions:

01 -
  • Sustainable: Reduces food waste by using every part of the vegetable.
  • Healthy: Naturally vegan, gluten-free, and low in sodium compared to store-bought options.
  • Cost-Effective: Uses ingredients you already have on hand.
  • Aromatic: Infused with fresh herbs and peppercorns for a deep, complex flavor.
02 -
  • Avoid Bitterness: Stay away from cabbage, broccoli, and cauliflower as they can make the broth taste bitter.
  • Straining: Use a very fine-mesh sieve or double-layered cheesecloth to ensure your broth is clear and free of small sediment.
  • Freezing: Freeze the broth in ice cube trays for easy portioning when you only need a splash for sautéing.
  • Freshness: Only use scraps that are clean and free of rot or mold to ensure a high-quality final product.
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