Vegetable Broth From Scraps (Printable version)

Transform vegetable trimmings into a rich, savory liquid gold perfect for soups or sipping.

# Ingredient List:

→ Vegetable Scraps

01 - 5–6 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 - 8–10 whole black peppercorns
04 - 2 cloves garlic (smashed)
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt

→ Water

07 - 8 cups cold water

# How-To Steps:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for a cleaner flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in the cold water, ensuring all ingredients are submerged.
03 - Set the pot over medium-high heat and bring the mixture to a gentle boil. Watch carefully to prevent boiling over.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, skimming any foam or impurities that rise to the surface occasionally.
05 - Taste the broth and adjust salt as needed. The flavor should be savory and well-balanced.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the cooked vegetable solids.
07 - Let the broth cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Advice:

01 -
  • Turns what you would have thrown away into something valuable
  • Creates a broth that tastes infinitely better than store-bought versions
02 -
  • Avoid cruciferous vegetables like broccoli and cauliflower completely
  • Freezing your scraps as you collect them ensures you always have enough for a batch
03 -
  • Start with cold water to extract flavors more slowly and completely
  • Never let the broth reach a rolling boil or it can become cloudy and bitter
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