Vegetable Broth From Scraps

Transforming vegetable trimmings into a nourishing, flavorful homemade broth is a rewarding zero-waste practice that turns kitchen scraps into liquid gold. This easy recipe uses assorted trimmings and aromatic herbs to create a rich, golden stock that serves as a perfect foundation for soups or a healthy beverage for sipping. Naturally vegan, gluten-free, and low-fat, this Soup/Stock recipe takes just 10 minutes to prepare and one hour to simmer.

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This homemade broth is not only cost-efficient but also remarkably high in quality. By simmering clean scraps slowly, you extract the pure essence of the vegetables, resulting in a depth of flavor that far surpasses store-bought alternatives. It is a versatile kitchen staple that ensures no part of your produce goes to waste.

Ingredients

• Vegetable Scraps: 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems, etc.)
• Aromatics & Seasoning: 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)
• Water: 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

For the best results, use a mix of scraps from carrots, onions, leeks, celery, garlic, mushrooms, and herbs. If using potato skins, ensure they are thoroughly cleaned. To prepare this recipe, you will need a large stockpot, a ladle, a large bowl, and a fine-mesh sieve or cheesecloth for straining.

Varianten und Anpassungen

To create a deeper umami profile, try adding a piece of dried kombu or a few dried shiitake mushrooms to the pot. You can also customize the aromatic profile by adding different fresh herbs, such as sprigs of rosemary or thyme, depending on your flavor preference.

Serviervorschläge

This broth is an ideal base for any soup or stew. It can also be used instead of water to cook rice or quinoa, infusing the grains with extra flavor and nutrients. For a light, nourishing pick-me-up, simply enjoy a cup of the broth warmed up on its own.

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This recipe yields about 2 liters (8 cups) of broth. Each cup contains approximately 15 calories, 3g of carbohydrates, and 0.5g of protein. Once cooled, store your golden vegetable broth in airtight containers in the refrigerator for up to 5 days, or freeze it for up to 3 months to have a healthy base always ready.

Recipe FAQs

→ What vegetable scraps work best for broth?

Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create a balanced, flavorful broth. These aromatic vegetables provide depth without overpowering the final result.

→ Why should I avoid cruciferous vegetables?

Broccoli, cauliflower, Brussels sprouts, and cabbage can impart bitter flavors and strong sulfur notes when simmered for long periods. Stick with sweet, aromatic vegetables for a cleaner tasting broth.

→ How long can I store homemade broth?

Keep your strained broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months.

→ Can I freeze scraps until I have enough?

Absolutely. Keep a large freezer bag and add vegetable trimmings as you cook. Once you've accumulated 5-6 cups of scraps, you're ready to simmer a batch of broth.

→ How can I add more umami flavor?

Add a piece of kombu seaweed or dried shiitake mushrooms during simmering for extra depth. These ingredients naturally enhance savory notes without overpowering the vegetable flavors.

→ What's the purpose of skimming foam?

Skimming removes impurities and proteins that rise to the surface during simmering, resulting in a clearer, cleaner-tasting broth with a more refined appearance.