Vegetable Broth From Scraps

A nourishing, flavorful homemade broth crafted from vegetable trimmings and aromatic herbs. Perfect as a soup base or for sipping, this zero-waste recipe transforms kitchen scraps into liquid gold. It is a simple way to give new life to your culinary leftovers while creating a healthy, additive-free staple for your pantry.

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Making your own vegetable broth is not just about sustainability; it's about the depth of flavor you can achieve in just one hour. The combination of onion skins for color, mushroom stems for umami, and fresh herbs for aroma creates a liquid that is far superior to anything found in a carton.

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 flavor, use a mix of scraps from carrots, onions, leeks, celery, garlic, mushrooms, and herbs. You can also include potato peels if they are well-cleaned. Avoid cruciferous vegetables like broccoli, cauliflower, or cabbage, as they tend to make the broth taste bitter.

Varianten und Anpassungen

To enhance the umami flavor, add a piece of dried kombu or a few dried shiitake mushrooms to the pot. You can also adjust the aromatics by adding a star anise for a subtle licorice note or ginger slices for a warming kick.

Serviervorschläge

Use this broth as the base for hearty minestrone, light miso soup, or for cooking grains like quinoa and rice to infuse them with extra flavor. It is also delicious when enjoyed warm in a mug with a pinch of extra sea salt.

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This easy one-hour process ensures you always have a flavorful, healthy soup base ready. By transforming simple kitchen trimmings into this golden liquid, you’re practicing a more mindful and delicious way of cooking.

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 excellent flavor. Potato peels work well too, provided they're cleaned first.

→ Which vegetables should I avoid using?

Skip cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, and cabbage. These can impart bitter flavors and overpower the delicate balance of your broth.

→ How long does homemade broth stay fresh?

Store in airtight containers in the refrigerator for up to five days. For longer storage, freeze for up to three months. Consider freezing in ice cube trays for easy portioning.

→ Can I enhance the umami flavor?

Add a piece of kombu seaweed or dried shiitake mushrooms during simmering. These ingredients deepen the savory notes and add complexity to your homemade stock.

→ Should I collect scraps before making broth?

Yes! Keep a freezer-safe bag in your freezer and add vegetable trimmings as you cook. Once you accumulate 5-6 cups, you're ready to make a batch of flavorful broth.