Vegetable Broth From Scraps

# What You Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings including carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems

→ Aromatics and Seasoning

02 - 2 bay leaves

03 - 8 to 10 whole black peppercorns

04 - 2 cloves garlic, smashed (optional)

05 - 1 small handful fresh parsley or thyme sprigs (optional)

06 - 1 to 2 teaspoons salt, to taste

→ Water

07 - 8 cups cold water

# Directions:

01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.

02 - Place vegetable scraps, bay leaves, peppercorns, optional garlic, optional herbs, and salt into a large stockpot. Pour in cold water.

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

04 - Simmer uncovered for 1 hour, occasionally skimming foam and impurities from the surface with a ladle.

05 - Taste the broth and adjust salt seasoning as needed.

06 - Pour broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.

07 - Allow broth to cool completely. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Suggestions:

01 -

You stop feeling wasteful every time you peel a carrot, knowing those scraps are becoming something nourishing.
It costs almost nothing since you're using kitchen trimmings you'd normally discard.
The broth tastes homemade in a way that box-store versions never quite capture.
It freezes beautifully, so you always have a clean, flavorful base when inspiration strikes.

02 -

Cruciferous vegetables like broccoli, cauliflower, and cabbage will make your broth taste bitter and funky—avoid them even though they seem like good scraps to save.
Skimming the foam isn't just for looks; it actually makes the broth taste cleaner and more refined, so don't rush through this step.

03 -