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Vegetable Scrap Broth

A flavorful, nutrient-rich broth made from vegetable scraps, perfect for sustainable cooking.

  • Total Time: 120 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4–6 cups vegetable scraps (carrot peels, onion skins, celery ends, leek tops, mushroom stems)
  • 2 bay leaves
  • 4–6 peppercorns
  • 2 garlic cloves, crushed (or garlic skins)
  • 1 tablespoon apple cider vinegar
  • 8–10 cups water
  • 1 teaspoon salt (optional)
  • Fresh herbs like parsley stems, thyme sprigs, or rosemary (optional)

Instructions

  1. Collect and prepare scraps: Keep a container in your freezer for clean vegetable scraps.
  2. Combine ingredients: Place all scraps, herbs, bay leaves, peppercorns, and garlic in a pot or pressure cooker, then add vinegar and water.
  3. Simmer gently: For stovetop, bring to a boil, then reduce heat and simmer for 1-2 hours. For pressure cooker, secure lid and cook on high pressure for 45 minutes.
  4. Strain and store: Strain the broth through a fine-mesh sieve or cheesecloth, let cool, then refrigerate or freeze.

Notes

Avoid using moldy or dirty scraps. Skip cruciferous vegetables to prevent bitterness.

  • Author: mehdilmh
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: N/A
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 20
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: vegetable broth, zero waste, sustainable cooking, eco-friendly, homemade broth