Vegetable Broth From Scraps (Printable)

Transform kitchen trimmings into nourishing broth. Perfect zero-waste solution for creating rich, flavorful liquid from vegetable scraps and aromatics.

# 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
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt

→ Liquid

07 - 8 cups cold water

# How to Make It:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage to ensure a clean flavor.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in the cold water.
03 - Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming any foam that rises to the surface for a clearer broth.
05 - Taste the broth and adjust salt if needed. Strain through a fine-mesh sieve or cheesecloth, discarding all solids.
06 - Cool the broth completely and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

# Expert Suggestions:

01 -
  • It turns what you would throw away into something deeply nourishing and flavorful
  • You will never need to buy store-bought broth again once you taste the difference
02 -
  • Avoid broccoli, cauliflower, and cabbage scraps because they turn the broth bitter
  • Freezing your scraps in a bag ensures you always have enough when you are ready to make broth
03 -
  • Never salt heavily before straining because the broth will concentrate as it simmers
  • Skimming the foam in the first 15 minutes makes for a clearer, cleaner tasting broth
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