Vegetable Broth From Scraps (Printable)

Create a nourishing, flavorful broth from vegetable trimmings and aromatics—perfect for soups, stews, or enjoying as a warm drink.

# What You'll 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 to 7 black peppercorns
04 - 2 cloves garlic, crushed (optional)
05 - 1 teaspoon salt (optional, adjust to taste)
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 scraps in a large bowl. Avoid potato peels, brassicas such as broccoli, cauliflower, or cabbage, and overly starchy or sweet vegetables, as they may introduce bitterness or cloudiness to the broth.
02 - Place the vegetable scraps, bay leaf, peppercorns, garlic, salt, and thyme in a large stockpot.
03 - Pour the cold water into the stockpot, ensuring all vegetable scraps are fully submerged.
04 - Bring the contents to a boil over medium-high heat, then reduce to a gentle simmer.
05 - Simmer uncovered for 45 to 60 minutes, occasionally skimming off any foam that rises to the surface.
06 - Taste the broth and adjust seasoning as needed.
07 - Strain the broth through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.
08 - Let the broth cool completely, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • You're basically getting free broth from scraps you'd normally compost, which feels like winning a small kitchen victory every single time.
  • It tastes genuinely good in ways that surprise you—subtle, balanced, nothing overly aggressive or one-note.
  • Once you've made it once, you'll find yourself saving scraps the moment they hit your hands, building a little freezer habit that pays off.
02 -
  • Don't skip the skimming step—that foam floating on top is impurities and starch, and removing it is what separates glossy, beautiful broth from something that looks murky and feels heavy.
  • If you roast your scraps in a 200°C oven for 20 minutes before simmering, you'll develop a richer, deeper flavor that tastes almost like you've cooked this for hours when you've really just spent a few extra minutes in the oven.
03 -
  • Build a freezer bag or container of scraps throughout the week before you commit to broth-making—this removes the pressure of finding enough scraps at once and means you're always collecting toward something worthwhile.
  • If your broth ever smells off or looks suspicious when you defrost it, trust your instincts and discard it; good broth should smell clean and savory, like you could drink it straight.
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