Description
This practical broth transforms kitchen veggie scraps like carrot tops, onion skins, and celery leaves into a flavorful base with earthy, herbaceous notes from thyme and bay leaves. Simmered gently on the stovetop for rich clarity without bitterness, it shines as a zero-waste staple. Ready in about 1 hour, it freezes beautifully for soups and risottos year-round.
Cultural Background
Vegetable broths trace back to early human cooking practices where boiling plants in water created nourishing liquids, with roots in European pottages and broths from medieval times onward. The term "broth" derives from Germanic words meaning "to brew," reflecting simple boiling techniques used across cultures for soups and bases. Zero-waste scrap versions build on historical frugality in peasant and home cooking traditions worldwide, where every part of produce was utilized to stretch resources, now revived in modern sustainability movements.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
SERVINGS: 8
DIFFICULTY: Easy
Ingredients
- 6 cups mixed vegetable scraps (such as carrot tops and peels, onion skins and ends, celery leaves and stalks, mushroom stems, leek greens; rinsed well)
- 10 cups water
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon salt (optional, to taste)
Instructions
- Rinse all vegetable scraps under cold water to remove any dirt or residue, then place them in a large stockpot or Dutch oven.
- Add the water, bay leaves, thyme sprigs, and black peppercorns to the pot; do not add salt yet if planning to use the broth in various recipes.
- Bring the mixture to a gentle simmer over medium heat (do not boil vigorously to avoid cloudiness or bitterness), then reduce heat to low.
- Simmer uncovered for 45 minutes, stirring occasionally, until the broth develops a light golden color and aromatic scent; the liquid should reduce slightly but remain clear.
- Remove from heat and let cool for 10 minutes, then strain through a fine-mesh sieve or colander lined with cheesecloth into a large bowl or clean pot, pressing gently on the solids to extract liquid without forcing bitterness.
- Discard the solids and taste the broth, adding salt if desired; use immediately or cool completely before storing.
Tips
- Simmer gently without boiling to maintain clarity and prevent bitter flavors from over-extraction of vegetable compounds.
- Avoid using bitter scraps like excessive broccoli stems or cabbage cores in large amounts, as they can overpower the broth.
- Substitute dried herbs if fresh are unavailable (use 1 teaspoon dried thyme) or add a splash of vinegar at the end for brightness in some variations.
Nutrition
Calories: 25
Protein: 1g
Carbs: 5g
Fat: 0g