Vegetable Broth From Scraps

A nourishing, flavorful homemade broth crafted from vegetable trimmings and aromatic herbs. Perfect as a soup base or for sipping, this zero-waste recipe transforms kitchen scraps into liquid gold.

Save

Creating your own stock is one of the most rewarding kitchen habits. By saving daily trimmings, you cultivate a rich, aromatic base that elevates every dish it touches while reducing your environmental footprint.

Ingredients

• 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems, etc.)
• 2 bay leaves
• 8–10 whole black peppercorns
• 2 cloves garlic (optional, smashed)
• 1 small handful fresh parsley or thyme sprigs (optional)
• 1–2 teaspoons salt (to taste)
• 2 liters (8 cups) cold water

Instructions

Step 1

Gather clean, fresh vegetable scraps. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage.

Step 2

Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.

Step 3

Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Step 4

Simmer uncovered for 1 hour, occasionally skimming foam from the surface.

Step 5

Taste and adjust salt if needed.

Step 6

Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.

Step 7

Cool and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Zusatztipps für die Zubereitung

Use scraps from carrots, onions, leeks, celery, garlic, mushrooms, herbs, and peeled potatoes. To ensure a cleaner flavor, avoid cruciferous veggies like broccoli, cauliflower, and cabbage. Using cold water at the start helps extract the most flavor from the scraps as it slowly heats up.

Varianten und Anpassungen

Add kombu or dried shiitakes for a deeper umami note. You can adjust the aromatic profile by using different herb sprigs, such as thyme or parsley, to match the soup you intend to make.

Serviervorschläge

This broth is fragrant and nourishing, making it perfect for sipping on a cold day or using as a base for hearty soups. With only about 15 calories per cup, it is a healthy and light addition to any meal.

Save

Store your finished broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months so you always have a flavorful base ready to go.

Recipe Questions & Answers

→ What vegetables work best for homemade broth?

Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create excellent flavor. Potato peels also work well when scrubbed clean.

→ Which vegetables should I avoid?

Skip cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, and cabbage. These can impart bitter flavors that overpower the broth's delicate balance.

→ How long does this keep in the refrigerator?

Properly cooled and stored in airtight containers, this broth stays fresh for up to five days. For longer storage, freeze in portion-sized containers for up to three months.

→ Can I enhance the umami flavor?

Add a piece of kombu seaweed or dried shiitake mushrooms during simmering. Both ingredients deepen the savory profile without overpowering the vegetable flavors.

→ Should I salt the broth during cooking?

Add minimal salt during simmering to extract flavors, then adjust seasoning after straining. This allows you to control the final salt level based on how you plan to use it.