Homemade Vegetable Broth Herbs (Printable)
A rich, savory broth infused with fresh herbs and vegetable scraps, perfect as a flavorful cooking base.
# What You Need:
→ Vegetable Scraps
01 - 4 cups assorted vegetable scraps (onion peels, carrot ends, celery leaves, leek greens, mushroom stems, parsley stems, garlic skins)
02 - 1 small potato, chopped (optional)
→ Fresh Vegetables
03 - 1 onion, quartered
04 - 2 carrots, roughly chopped
05 - 2 celery stalks, chopped
→ Herbs & Seasonings
06 - 2 bay leaves
07 - 5 sprigs fresh parsley
08 - 3 sprigs fresh thyme or 1 tsp dried thyme
09 - 1 tsp whole black peppercorns
10 - 2 cloves garlic, smashed
11 - 1 tsp salt (adjust to taste)
12 - 1 tsp apple cider vinegar or lemon juice (optional)
→ Water
13 - 10 cups cold water
# Directions:
01 - Place all vegetable scraps, optional potato, and fresh vegetables in a large stockpot.
02 - Add bay leaves, parsley, thyme, peppercorns, garlic, salt, and vinegar or lemon juice if using.
03 - Pour in cold water and stir to combine all ingredients.
04 - Heat over high until boiling, then reduce heat to maintain a gentle simmer.
05 - Remove any foam forming on the surface within the first 10 minutes of simmering.
06 - Continue simmering uncovered for 1 hour, stirring occasionally.
07 - Remove pot from heat and allow the liquid to cool briefly.
08 - Strain through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding solids.
09 - Taste the broth and adjust salt or acid if necessary.
10 - Use immediately or refrigerate up to 5 days, or freeze for up to 3 months.
# Expert Tips:
01 -
- It transforms what you'd normally throw away into the secret foundation of restaurant-quality soups and risottos.
- Once you taste a broth made from your own scraps, store-bought versions feel flat and hollow by comparison.
02 -
- Never let the broth boil hard or it will turn cloudy and taste harsh—a gentle simmer is everything.
- If you forget to skim the foam in the first few minutes, don't panic; it won't ruin the broth, but your final result will be clearer and cleaner if you do.
03 -
- Always start with cold water—warm or hot water pulls out flavors too quickly and aggressively, leaving the broth less refined.
- The apple cider vinegar or lemon juice seems optional, but it's actually the detail that makes your broth taste bright and alive instead of flat and one-note.