Your New Go-To Broth
If you’re feeling a little guilty about tossing your veggie scraps, this recipe is for you! In just over an hour, you can magically transform all those odds and ends into a rich, flavorful vegetable broth that’s perfect for vegan minestrone soup, butternut squash risotto, vegan gravy,… you get the idea. Plus, it’s super customizable—use whatever veggies you have on hand or adapt it to suit any dietary needs (like making it a low-sodium vegetable broth!). And speaking of customization, I’m showing you how to make this veggie broth in two ways: from vegetable scraps or with fresh vegetables. With easy-to-follow steps and photos, you’ll have a go-to, versatile broth that you’ll reach for over and over again!
Here’s What You’ll Need
Both fresh vegetables and kitchen scraps have their perks—choose whichever option works best for you! Jump down to the recipe card for exact measurements, this is just an overview!
Onions: These add so much flavor, they’re affordable, and any type of onion will work! Make sure to peel and chop before incorporating. Celery: Also an inexpensive vegetable, chopping up celery and letting it soak into your broth brings a fresh, bright taste to the final product. Carrots: You can leave the skins on after scrubbing your carrots down or peel them, whatever your preference. Garlic: Can you ever have enough garlic? Just peel and toss the cloves in whole. Kitchen Scraps: Vegetables and scraps that work well for making broth include broccoli stems, bell pepper scraps, potatoes and skins, herb remnants, spent corn cobs, and leeks.
Making Vegetable Broth Is Simple
The hardest part of the process is chopping your veggies! After that, you can admire from afar while the magic happens in the pot. (Jump to the recipe card for the full printable instructions.) Step 1: Saute The VeggiesIf you want a more intense flavor, saute the veggies in a large pot with olive oil before boiling. (This provides more flavor infusion in the water in future steps.) Step 2: Boil The VegetablesAdd 10 cups of cold water to your veggies in the large pot (or enough water to cover them). Cover with a lid and bring to a gentle boil for 45-60 minutes. Step 3: Strain The BrothWhen the simmering time is up, place a big bowl under a large strainer and strain the broth. Step 4: Cool It DownAt this point, you can add a dash of salt to strengthen the flavors. Let your broth cool, then divide it into glass jars. Store it in the fridge until ready to use!
Kitchen scraps Vs. Fresh Vegetables
Scraps are my preferred way of making vegetable broth. As I’m cooking every day, I place scraps in a freezer bag and once it’s full, I make broth! I love knowing that I’m reducing food waste and not buying extra ingredients. It’s also nice knowing I’ll always have broth on hand for my next project. Sometimes, DIY vegetable broth is the way to go! One big benefit of using fresh vegetables is that this recipe is foolproof. Some veggies can make broth bitter, but with fresh ingredients, you’ll avoid any sneaky flavors that might throw off the taste.
Why this Recipe Works
Reducing food waste becomes much easier when you have a plan for your scraps. It’s a cheaper alternative, even if you’re using fresh vegetables. You’ll get more bang for your buck (because broth/stock options can get expensive at the store!). Plus, you won’t have to lug it home in your grocery bags. Your pantry space will be freed up since this broth is stored in the fridge, which I know is definitely a benefit for me.
Serve This Broth In…
Homemade vegetable broth is so versatile—the use cases are virtually endless. Here are some of my favorites!
Vegetarian Stuffing Recipe with a homemade veggie broth base. Mushroom Risotto pairs so well with the savory broth flavors. Quinoa Veggie Soup because no soup is complete without a delicious vegetable broth!
