Pin It Making your own vegetable broth from scraps is a rewarding way to reduce food waste while creating a nutrient-dense base for your favorite dishes. Instead of tossing out those ends and peels, this zero-waste recipe transforms kitchen trimmings into liquid gold. It's a nourishing, flavorful homemade broth crafted with simple aromatic herbs that far surpasses any store-bought alternative.
Pin It The beauty of this broth lies in its flexibility and simplicity. By collecting scraps over time, you can create a rich, savory liquid that forms the perfect foundation for soups, stews, or even a soothing afternoon sip. It is a simple kitchen habit that is as good for your wallet as it is for the planet.
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: Prep
- Gather clean, fresh vegetable scraps. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage.
- Step 2: Combine
- Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
- Step 3: Boil
- Bring to a gentle boil over medium-high heat, then reduce to a simmer.
- Step 4: Simmer
- Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
- Step 5: Taste
- Taste and adjust salt if needed.
- Step 6: Strain
- Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
- Step 7: Store
- 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
To ensure a clean flavor, always use fresh scraps and avoid cruciferous vegetables like cauliflower or cabbage, which can make the broth bitter. Using a large stockpot and a ladle for skimming will help you achieve a clear, high-quality result.
Varianten und Anpassungen
For an extra boost of flavor, consider adding kombu or dried shiitake mushrooms to introduce a deeper umami note. You can also experiment with different herb sprigs like rosemary or sage depending on the flavor profile you want for your future meals.
Serviervorschläge
This broth serves as an excellent base for any soup or risotto. It is also incredibly nourishing when served warm in a mug with a pinch of extra salt, making it a perfect low-calorie, healthy snack.
Pin It With about 8 cups of golden broth ready for your next culinary adventure, you have successfully transformed kitchen waste into a versatile ingredient. This simple practice will quickly become a staple in your sustainable kitchen routine.
Recipe Questions & Answers
- → What vegetables work best for homemade broth?
Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create the most flavorful base. These aromatic vegetables provide depth and richness to the finished liquid.
- → Why avoid cruciferous vegetables?
Broccoli, cauliflower, Brussels sprouts, and cabbage can introduce bitter flavors that overpower the delicate taste. Keep your broth light and sweet by sticking with root vegetables and aromatics.
- → How long can I store vegetable scraps before making broth?
Collect scraps in a freezer bag for up to three months. Keep adding fresh trimmings until you have five to six cups, then proceed with making your batch. Freezing actually helps break down cell walls for better flavor extraction.
- → Can I reuse vegetables after straining?
The vegetables will be completely depleted of flavor and texture after simmering, so composting is the best option. Their work is done—they've transferred all their goodness into your broth.
- → What's the best way to freeze finished broth?
Portion into freezer-safe containers or ice cube trays for easy use later. Frozen cubes are perfect for adding small amounts to sauces or grains. Leave headspace for expansion, and use within three months for best quality.