Vegetable Broth From Scraps

Vegetable Broth From Scraps is a nourishing, aromatic homemade broth crafted from leftover vegetable trimmings and classic aromatics—perfect for soups, stews, or sipping. This easy, international recipe is naturally vegan, gluten-free, and low in sodium, allowing you to transform about 4 cups of assorted vegetable trimmings into 2 liters of delicious, liquid gold in just over an hour.

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Making your own broth is a satisfying way to minimize waste and ensure you have a healthy, high-quality base for your cooking. By extracting every bit of flavor from onion skins, carrot peels, and herb stems, you create a foundation that elevates any dish it touches.

Ingredients

• Vegetable Scraps: 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins, etc.)
• Aromatics & Seasoning: 1 bay leaf, 5–7 black peppercorns, 2 cloves garlic (crushed, optional), 1 teaspoon salt (optional, adjust to taste), 1 sprig fresh thyme or 1/2 teaspoon dried thyme (optional)
• Water: 8 cups (2 liters) cold water

Instructions

Step 1

Collect clean, fresh vegetable scraps in a large bowl. Avoid using potato peels, brassicas (like broccoli, cauliflower, cabbage), or overly starchy/sweet vegetables, as they may add bitterness or cloudiness.

Step 2

Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.

Step 3

Add the cold water, ensuring all scraps are submerged.

Step 4

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

Step 5

Simmer uncovered for 45–60 minutes, occasionally skimming off any foam.

Step 6

Taste and adjust seasoning if needed.

Step 7

Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.

Step 8

Let the broth cool, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Zusatztipps für die Zubereitung

For a richer flavor and deeper color, roast the vegetable scraps in the oven at 200°C (400°F) for 20 minutes before simmering. This extra step caramelizes the vegetables and brings out their natural sweetness.

Varianten und Anpassungen

You can easily adjust the flavor profile by adding a small piece of kombu or dried mushroom for extra umami. If you prefer a completely salt-free version, omit the salt entirely and season the final dish later.

Serviervorschläge

This broth serves as a perfect base for soups, risottos, and grains like rice or quinoa. It is also light and flavorful enough to be enjoyed as a warming, nourishing drink on its own.

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Each 1-cup serving of this broth contains approximately 15 calories and 3g of carbohydrates. Once cooled, store your broth in airtight containers to keep it fresh for up to 5 days in the fridge or 3 months in the freezer, ensuring you always have a healthy foundation ready for your next meal.

Recipe Help & FAQs

→ What vegetable scraps work best for making broth?

Use clean trimmings like carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, and garlic skins. Avoid potato peels, brassicas (broccoli, cauliflower, cabbage), and overly starchy vegetables as they can create bitterness or cloudiness.

→ How long can I store homemade vegetable broth?

Store the broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Consider using ice cube trays for convenient small portions.

→ Can I add salt to the broth while cooking?

You can add salt during cooking, but it's recommended to keep it minimal or skip it entirely if you plan to use the broth in other dishes. This allows you to control the seasoning in your final preparation.

→ How can I make the broth more flavorful?

Roast the vegetable scraps at 200°C (400°F) for 20 minutes before simmering to develop deeper, caramelized flavors. You can also add kombu, dried mushrooms, or fresh herbs like thyme for extra depth and umami.

→ What can I use vegetable broth for?

Use it as a base for soups, stews, risottos, cooking grains, deglazing pans, or even enjoy it as a warm, nourishing drink. It adds depth and flavor to virtually any savory dish that calls for liquid.

→ Do I need to peel vegetables before using the scraps?

No need to peel vegetables specifically for making broth—that's the beauty of this method. Just ensure all scraps are clean and free from dirt. Organic vegetables are ideal since you'll be using peels and skins.