vegetable scrap broth recipe.

🥕 Homemade Vegetable Scrap Broth Recipe (Zero-Waste + Vegan)

Turn kitchen scraps into liquid gold! This easy vegetable scrap broth is a flavorful, nutrient-rich base for soups, stews, sauces, and more — all while reducing food waste.

Make delicious homemade vegetable scrap broth using peels, ends, and trimmings. A zero-waste, vegan-friendly recipe perfect for soups, stews, and sustainability lovers.

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🌱 Why Make Broth From Scraps?

Don’t toss your veggie ends and peels — reuse them to create a rich, homemade broth that’s packed with flavor and nutrients. It’s an easy, eco-friendly way to:

• Reduce food waste
• Save money on store-bought broth
• Create a preservative-free, low-sodium option
• Add depth to soups, risottos, grains, and more

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🧅 What Scraps to Use:

✅ Good vegetable scraps:

• Onion skins and ends
• Carrot peels and tops
• Celery leaves and bottoms
• Garlic skins and stems
• Leek tops
• Herb stems (parsley, thyme, dill)
• Mushroom stems
• Corn cobs
• Bell pepper tops and ribs

❌ Avoid these scraps:

• Potato peels (makes broth starchy)
• Brassicas like broccoli, cauliflower, cabbage (can turn bitter)
• Rotten or moldy scraps
• Excessively spicy or bitter parts

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📝 Ingredients:

• 4–5 cups frozen or fresh vegetable scraps (see list above)
• 8 cups water
• 1–2 bay leaves
• 1 tsp whole peppercorns
• 2–3 garlic cloves (optional)
• Salt to taste (optional)

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🍲 Instructions:

1. Collect scraps: Store your vegetable scraps in a freezer-safe bag or container until you have enough.

2. Simmer: Add scraps, water, bay leaves, peppercorns, and garlic to a large pot. Bring to a boil.

3. Cook down: Reduce heat and simmer uncovered for 45–60 minutes.

4. Strain: Remove from heat. Strain the broth through a fine mesh sieve or cheesecloth.

5. Cool and store: Let cool. Pour into jars or containers. Store in the fridge for up to 5 days or freeze for 3 months.

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💡 Pro Tips:

• For a richer broth, roast the scraps in the oven at 400°F (200°C) for 20 minutes before simmering.
• Add a dash of soy sauce or nutritional yeast for an umami boost.
• Freeze in ice cube trays for easy use in small portions.

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❓ FAQs

Q: Can I make this broth in a slow cooker or Instant Pot?
Yes! Simmer on low for 4–6 hours in a slow cooker, or cook on high pressure for 15–20 minutes in an Instant Pot.

Q: What’s the best way to store veggie scraps?
Keep them in a zip-top bag or airtight container in the freezer. Add to it over time until full.

Q: Is this broth suitable for drinking as-is?
Yes! Season to taste and sip it warm as a nourishing, hydrating drink.

🌿 Final Thoughts:

This vegetable scrap broth is a delicious way to embrace sustainable cooking. You’ll never throw away onion skins or carrot peels again! Whether you’re sipping it straight or using it in recipes, this homemade broth is full of flavor, nutrients, and purpose.