Vegetable Broth From Scraps (Printable)

Aromatic homemade broth crafted from leftover vegetable trimmings and classic aromatics for soups and stews.

# 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 - 5-7 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, and cabbage, or overly starchy and sweet vegetables as they may impart bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour in the cold water, ensuring all scraps are fully submerged.
04 - Heat over medium-high heat until the mixture reaches a rolling boil.
05 - Lower heat to maintain a gentle simmer. Leave uncovered and cook for 45-60 minutes, occasionally skimming foam from the surface.
06 - Sample 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 completely.
08 - Allow the broth to cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Suggestions:

01 -
  • Sustainable: Reduces food waste by using vegetable peels and ends.
  • Customizable: Adjust the flavor profile based on the scraps you have on hand.
  • Health-Conscious: Naturally vegan, gluten-free, and low in sodium with no preservatives.
02 -
  • Avoid adding too much salt during the simmering process if you plan to use the broth in other recipes that will be reduced.
  • Stay away from brassicas like broccoli or cauliflower, as they can impart a bitter flavor to the final liquid.
  • Always use cold water at the start to ensure a slow, thorough extraction of flavors from the vegetables.
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