Vegetable Broth From Scraps (Print Version)

Aromatic homemade broth from vegetable scraps, bay leaf, and peppercorns. Vegan and perfect for soups or sipping.

# 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 to 7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt, adjust to taste (optional)
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 or cabbage, and overly starchy or sweet vegetables as they may add bitterness or cloudiness.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour cold water into the stockpot, ensuring all vegetable scraps are fully submerged.
04 - Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard 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 Tips:

01 -
  • It turns kitchen waste into liquid gold without spending a cent on ingredients.
  • The flavor is cleaner and brighter than anything from a carton, and you control the salt.
  • You can simmer it while doing other things and your whole house smells like a cozy bistro.
  • It freezes beautifully, so you always have homemade broth ready when inspiration strikes.
02 -
  • Never add potato peels or brassicas like cabbage, they turn the broth starchy or bitter and you cannot fix it once it happens.
  • If you simmer too hard at a full boil, the broth gets cloudy and loses that clear, jewel tone look.
  • Taste before you add salt, some scraps like celery are naturally salty and you might not need any at all.
03 -
  • Add a small piece of kombu or a dried shiitake mushroom to the pot for an umami punch that makes the broth taste almost meaty.
  • Keep a dedicated freezer bag for scraps and add to it throughout the week, once it is full you know it is broth day.
  • Do not salt heavily during cooking, let each dish you make with the broth decide its own seasoning destiny.
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