Turn leftover vegetable trimmings into a flavorful, nourishing liquid base for soups, stews, and cooking grains.
# What You’ll Need:
→ Vegetable Scraps
01 - 4 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, parsley stems, garlic skins)
→ Aromatics & Seasoning
02 - 1 bay leaf
03 - 5-7 black peppercorns
04 - 2 cloves garlic, crushed
05 - 1 teaspoon salt
06 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme
07 - 8 cups cold water
# Step-by-Step Guide:
01 - Gather clean, fresh vegetable trimmings in a large bowl. Exclude potato peels, brassicas (broccoli, cauliflower, cabbage), and overly starchy or sweet vegetables to prevent bitterness and cloudiness.
02 - Place vegetable scraps, bay leaf, peppercorns, crushed garlic, salt, and thyme in a large stockpot.
03 - Pour cold water over the ingredients, ensuring all scraps are completely submerged.
04 - Heat pot over medium-high heat until liquid reaches a rolling boil.
05 - Reduce heat to maintain a gentle simmer. Cook uncovered for 45-60 minutes, skimming off any foam that rises to the surface periodically.
06 - Taste broth and add additional salt if desired.
07 - Pour mixture through a fine-mesh sieve or cheesecloth into a clean container. Discard all solid vegetables and aromatics.
08 - Allow broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
