How to Make Vegetable Broth from Kitchen Scraps

Making vegetable broth from kitchen scraps is super simple, cost-effective and a great way to reduce food waste!

You can use ingredients that you already have available to you and make the most of those herbs and vegetable scraps that would have otherwise been destined for the bin.

Benefits all around and the bonus of a lovely homemade vegetable broth at the ready. This also makes it completely customisable, where you get to control how much salt you add if any at all.

You’ll never have to go out and buy it from a store ever again!

Finding ways to truly maximise all foods, in all forms, reducing food waste and making the most of the resources we have on hand, is something I’m always searching for. So when I discovered this way to use kitchen scraps I was more than delighted! Particularly as it can make the most of herbs or vegetables that have seen better days!

Plus it’s a great addition to many different recipes including risotto, pasta, soup and noodles. But more on that later! Let’s first explore the world of vegetable broth and discover what it is…

What’s Vegetable broth?

Vegetable broth is simply made from vegetables and fragrant herbs that have been cooked in water to infuse their flavours. The liquid produced is generally dark and savoury which is strained of all the solids before use. There are a lot of different uses for vegetable broths such as in risotto, as the foundation for a sauce and adding a lovely depth of flavour to soups.

Steps to Making Vegetable Broth…

There are only a few steps to making your very own homemade vegetable broth.

• The first is to gather your kitchen scraps (vegetable and herb scraps). I often keep these in a bag in my freezer.
• Then you’ll need to boil them in water, along with bay leaves, peppercorns and any other herbs you may have on hand (such as thyme, rosemary and parsley), which are an optional addition but well worth it. I recommend doing this for between 30 minutes to 1 hour to ensure the flavour is well-infused.
• The third is to strain your broth through a fine-mesh sieve. At this stage, you may also strain it through a coffee filter, if you would like to ensure it’s entirely clear and free from any residue.
• The last step is to cool completely and then transfer to containers, glass jars or bags and store in the fridge or freezer. And now you have your very own homemade vegetable broth ready to go when you need it!

Which Vegetable Scraps to Use?

Almost all of them! Saving up a wide variety of different vegetable scraps including offcuts, peels, stalks, skins, leaves, ends, and tops will ensure you get a well-rounded, balanced infusion.

Vegetables that make a great foundation for a vegetable broth include:

• Onions: One of the most common vegetables that give it the background flavour full of savouriness. You want to use both the offcuts/ ends of the onion as well as the skins. Onion skins add a rich natural amber colouring to the broth. Making it not only tasty but visually appealing too!

• Carrots: All the peels and top or bottom ends. Another key ingredient that adds a touch of sweetness.

• Celery: Including the ends, leafy tops, offcuts and centres. Celery is always a great addition. You can even add in celery that has shrivelled up and is no longer crispy, as long as it’s clean of course.

• Garlic: Skins and peels are mainly what you’re after. However, sometimes there are small little cloves that are not quite worth peeling that I also add into the mix. I like to smash it ever so slightly to open it up, so it can release all the flavours.

Other additions:

• Leek: Mainly the dark green leaves that you may otherwise discard. One thing you do have to be extremely careful of when using these, however, is dirt. I find separating the leaves and washing them thoroughly is the best option. There’s a lot to be found hiding amongst those leaves.

• Mushroom: Such as the stems/ stalk. You may also add in any dried mushrooms you may have for the extra umami addition.

• Herbs: Especially bay leaves, rosemary, thyme and parsley stems. And particularly any of these herbs which may be wilted, limp, browned or somewhat dried and a little sad to eat fresh (but make the perfect addition to your broth!). They infuse all kinds of aromatics and make it fragrant.
  

• Black Peppercorns: To give the broth a bit of flavour and spice. I normally add just a few to ensure it doesn’t get too bitter.

• Ginger: All those peels and offcuts that never get used finally have a home. Add them into the broth for the extra flavour boost.

Vegetables to avoid?

Whilst a lot of vegetables work perfectly well within a vegetable broth, there are also some which do not. These include:

• Cruciferous vegetables: Refers to items such as Brussels sprouts, broccoli, cauliflower and cabbage. Vegetables which can make the broth bitter.

• Zucchini: This can make the broth bitter as it cooks with the liquid.

• Starchy Vegetables: Including turnips, potatoes and kumara/ sweet potato. Just because these tend to make the broth cloudy. But if you’re not concerned with this then, by all means, go ahead and add it in.

• Beetroot: Strong both in taste and in colour. My suggestion is to leave this one out of the mix unless you would like to have a pinky-red stock.

A Note on Scrap Saving…

When saving all the scraps for your vegetable broth there are a few important things you’ll need to keep in mind:

1. Store them in your fridge or freezer in a bag / airtight container. I prefer a bag in my freezer, as it lasts longer and I can save up even more scraps to add to the collection.

2. Ensure everything’s nice and clean. Particularly if you happen to be using root vegetables grown in the ground. You don’t want the dirt to be infused in your liquid. Give them a good clean and wash before they get stored. Also, this goes without saying but stay away from anything mouldy or rotten, that unfortunately has to go.

3. No need to chop. As long as it will fit in the pot you’re going to cook this stock in, there’s no need to chop any of those scraps. Add them as is to your bag and then straight into the pot it goes. Minimal effort and energy are required.

When and Where to Use Vegetable Broth?

Vegetable broth can be used in a wide range of different savoury dishes from appetisers such as soups to main meals such as stews.

It can be used instead of chicken, fish or beef broth in most circumstances for a vegetarian broth alternative or even a water substitute in things such as risotto. Lending a deep, rich flavour full of body.

Why Make Vegetable Broth?

There are so many reasons why making vegetable broth is a good idea!

First of all, it’s so easy to make, is low maintenance and makes a magnificent one-pot wonder. Throw all your veggies, herbs and flavourings in one pot, pour in your water and then simmer away for an hour. Next thing you know you have a wonderful liquid to use as the base for all types of recipes!

Second, it’s budget-friendly. Requiring only water, vegetable scraps and herbs from ingredients you are already using. All you have to do is remember to set them aside every time you cook and in no time you’ll slowly build up a collection.

Third, you have control of what to put in it. If certain vegetables are not your jam, then they don’t need to be there, the same goes for herbs. Unlike the store-bought versions, you also have control of all the additives involved and can choose to salt now or never. Customisation at its very best!

Uses for Vegetable Broth:

• In a risotto. Instead of using water, why not substitute in your vegetable broth? It can lend a wonderful flavour and an interesting change.

• When cooking rice, pasta or even legumes and beans. Including chickpeas and lentils. That way you get to pack in the extra flavour.

• Stews and soups. Vegetable stock makes a great base for adding things to, including extra vegetables, beans, dumplings, noodles and pasta of any shape or form.

• Casseroles. Similar situation to stews and soups, casseroles do wonders when they start from a flavourful base such as vegetable broth, before you add in even more ingredients and flavours.

Can Vegetable Broth be Frozen?

Absolutely! I highly recommend freezing your broth if you’re not requiring it within three days. It’s the best way to maintain the quality, so that you have it available to you, just when you need it.

Here are a few ways I suggest freezing your vegetable broth:

• In an Ice cube tray. That way it’s well portioned out and so easy to pop out a cube or two when required. All you’ve got to do is pour in your cooled broth and into the freezer, it goes. And if need be, once frozen you can transfer the ice cubes into another container, to allow for more freezing.

• In resealable food bags. Which have several different names including snap top, snack lock or sandwich bags. They’re also a great way to divide the broth into more manageable portions. I suggest scooping in as much as will sit comfortably in the bag before attempting to remove any air and sealing it up.
• Lying it flat in your freezer is what I have found to be the best way to reduce space and also more convenient to store.
• Using a freezer bag also means that it can be labelled! Include both the date and what it is so it’s easily identifiable to anyone in your household, (including yourself, in case you forget) and then use within around 3 months to ensure the best quality.

• In airtight containers. Similarly to how you would use resealable food bags, airtight containers are another great vessel to store your stock in. They work in the same way too! But may take a little more space if your containers are on the larger side. No problem though if you happen to have space!
• Don’t forget to include the item and date on these too. I suggest doing this by either writing on a label or sticker or even a piece of paper well attached.

How long Vegetable Broth is good for?

Stored in the fridge: Vegetable broth is best used within three days to a week of being stored. Just to make sure it’s consumed within its prime. If you’re keeping it in the fridge, normally a glass jar or airtight container is the best solution.

Alternatively, stored in the freezer, the vegetable broth should be used within three months. It will still be ok to use beyond this time, it just won’t quite be as good as it could have been. And generally, you always want to be using it at its best for the flavour.

If you attempt making your very own vegetable broth, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!

Continue the Journey on all the Things Culinary…

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• 10 Essential Kitchen Spices
• 7 Things I learned Studying Culinary
• 7 Things I learned Studying Culinary part 2
• 6 Knife Hacks, Tips and Tricks for Better Knife Use
• 11 Essential Kitchen Herbs you Need in your Kitchen

Conclusion

That concludes how to make vegetable broth from kitchen scraps!

Hoping this inspires you to get out there and save all your vegetable offcuts and wilted herbs to live a better life and make something magical.

We’ve covered all types of reasons why making your own is superior, defined what vegetable broth is made of, outlined what to and what not to use and discussed tips on how to store it and how long to keep it for. As well as the steps on how to make your very own.

What’s the first thing you’d make with your new veggie broth? Let me know in the comments below!

Don’t forget to follow along on Pinterest for some food-spiration and in the meantime…

Stay Curious,

Laura

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