Vegetable Broth From Scraps (Print version)

Transform kitchen scraps into rich, flavorful liquid gold perfect for soups and sipping.

# What You'll Need:

→ 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 (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1-2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# How-To Steps:

01 - Gather clean, fresh vegetable trimmings. Exclude bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Place vegetable scraps, aromatics, and salt into a large stockpot. Pour in 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 and impurities from the surface.
05 - Taste and adjust salt to desired seasoning level.
06 - Strain broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids completely.
07 - Cool to room temperature and transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Tips from the pros:

01 -
  • You stop feeling guilty about vegetable scraps and actually look forward to saving them.
  • This broth tastes deeply savory without any meat, cream, or processed ingredients.
  • One batch becomes the foundation for everything from a simple bowl of pasta to a complete soup.
02 -
  • Cold water extracts flavors gently and creates a clearer broth than starting with hot water, which shocks the vegetables and clouds everything up.
  • Cruciferous vegetables like broccoli, cauliflower, and cabbage have sulfur compounds that taste sharp and unpleasant when cooked for a full hour, so leave those for other uses.
03 -
  • Add a small piece of kombu or a dried shiitake mushroom to the pot if you want an umami depth that makes people ask what's in your broth.
  • Keep your scrap bag in the freezer organized by type so you can grab exactly what you need without thawing everything.
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