Introduction

Making your own vegetable broth is a wonderful way to reduce kitchen waste and create a flavorful base for soups and stews. This zero waste vegetable broth recipe uses leftover vegetable scraps that would otherwise be discarded, transforming them into a rich and aromatic broth.

The image shows a wooden round cutting board with a rough edge on a white marbled surface. On the cutting board, there is a bunch of fresh carrots with vibrant orange roots and green leafy tops standing upright on the left side. Next to the carrots, three large, smooth onions with light brown skin rest close together. Behind the onions, there is a tall glass jar filled with dark brown liquid, likely broth or stock, with a metal clasp lid. To the right of the jar, a white mesh bag is filled with several light brown mushrooms. Behind the bag, several green celery stalks with leaves stand upright. The background is plain, with a soft, neutral tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups (2 L / 1¼ lb) Mixed vegetable scraps (see notes)
8 cups (2 L) Water

Recommended Vegetable Scraps:

Onion skins & ends
Garlic skins

Carrot peels, ends, or old pieces
Celery ends, core, or old pieces

Leek ends
Herb stems & leaves (basil, thyme, oregano, sage, rosemary)
Kale or chard stems

Mushroom ends

Instructions

Step 1: Gather your vegetable scraps over 1-2 weeks. Save any of the recommended scraps and store them in a container in the freezer until you have enough (about 8 cups). Avoid watery or subtle-flavored vegetables like lettuce, eggplant, squash, potatoes, cucumbers, and sweeter herbs such as mint or lavender.
Step 2: Place the frozen or thawed vegetable scraps into a medium-sized pot. Add 8 cups of water, bring to a boil over medium-high heat, then cover and reduce to medium-low. Let the vegetables simmer gently for 1 hour.

Step 3: After 1 hour, remove the lid and taste the broth. It should have a strong aroma but mild flavor. Add extra herbs, vegetables, or a pinch of salt if desired. Increase the heat slightly and simmer uncovered for an additional 15 minutes.
Step 4: Remove the pot from heat and let the broth cool to room temperature. Strain the broth through a reusable fine mesh straining bag into a bowl, squeezing the vegetables to extract as much liquid and flavor as possible.
Step 5: Discard the strained vegetables into compost. Transfer the strained broth to an airtight container. Store in the refrigerator for up to one week or freeze for up to six months.

Tips & Variations

Using frozen scraps makes it easy to keep collecting leftovers without them going bad.
For a deeper flavor, roast some of the scraps before simmering.
Add a splash of soy sauce or miso paste to boost umami notes when reheating broth.

If you want a clearer broth, strain it twice through cheesecloth or a fine sieve.

Storage

Store the broth in an airtight container in the refrigerator for up to one week. For longer storage, freeze the broth in portioned containers or ice cube trays for up to six months. To reheat, simply warm on the stove or in the microwave until hot, using it as a base for soups, sauces, or grains.

How to Serve

The image shows a wooden cutting board with fresh vegetables and a jar of brown liquid on top, all placed on a white marbled surface. There are five bright orange carrots with fresh green leafy tops standing on the left side, next to three round yellow onions with dry outer skins in the middle. Behind the onions is a large glass jar filled halfway with dark brown liquid, sealed with a metal clasp. To the right of the jar, there is a reusable white mesh bag that is open to show several light brown mushrooms inside. In the background, several green celery stalks with leafy tops are standing upright. The whole setting is simple and natural, with fresh garden vegetables displayed clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any vegetable scraps for this broth?

It’s best to avoid watery vegetables like lettuce or cucumbers and starchy ones like potatoes, as they can dilute or alter the flavor. Stick to the recommended scraps for the best taste.

Do I need to peel the vegetables before saving the scraps?

No need to peel all vegetables, as many skins like onion and garlic add great flavor and color to the broth. Just ensure all scraps are clean and free of dirt.