Vegetable Broth From Scraps (Printable version)

Transform vegetable trimmings into a golden, flavorful liquid base for soups and cooking.

# What You 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, adjusted 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 cauliflower, and overly starchy or sweet vegetables as they may impart bitterness or cloudiness.
02 - Place vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme into a large stockpot.
03 - Pour cold water over the mixture, ensuring all scraps are fully submerged.
04 - Heat over medium-high heat until the liquid reaches a rolling boil, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming foam from the surface with a ladle.
06 - Taste the broth and adjust seasoning as needed.
07 - Pour the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding all solids.
08 - Allow the broth to cool completely, then transfer to airtight containers. Refrigerate up to 5 days or freeze up to 3 months.

# Expert Advice:

01 -
  • This broth turns what you normally throw away into something that elevates every soup, stew, and grain dish you make with a depth that store-bought versions can never match.
  • The gentle simmer creates a kitchen meditation that fills your home with the most comforting scent imaginable, like a warm hug on a cold day.
02 -
  • After one disastrous batch, I learned that adding potato peels will create a cloudy, starchy broth that can ruin the clean flavor you're aiming for.
  • The most vibrant, flavorful broth comes from a wide variety of vegetable scraps rather than just one type, something I discovered after making a bland single-note carrot peel version.
03 -
  • Keep a dedicated container in your freezer door and add to it every time you cook, labeling with a piece of tape listing what went in that will help you track which combinations you prefer.
  • For the clearest broth, never let it reach more than a gentle simmer and resist the urge to stir too often which can break down the vegetables and cloud your liquid.
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