One of the most economic and environmentally savvy ways to make veggie broth is by saving your veggie scraps from your day-to-day meal prep to make your stock. Not only does this make your vegetable stock almost cost free, you are saving food waste and the energy that goes into recycling the cartons you might buy otherwise at the grocery store.
Veggie broth is easy to make at home, and you can play around with your favourite vegetable combinations to get the exact broth that works for your household.
Tips for Making a Veggie Scrap Broth
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Store your scraps in the freezer
It can take some time to collect all the veggie scraps you need for your broth depending on how many veggies you process regularly. Store your scraps in a large sealed container or ziplock bag. When it's full, it's time to make your stock!
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Curate your veggies
Some veggies are better than others when it comes to veggie stock.
Foundational veggie scraps are:
- carrot peels and carrots ends (not the green tops)
- celery ends (including the leaves)
- the tough outer layer of the onion just under the skin
- garlic ends (with or without the skin)
Other veggies and herbs to use for specific flavour and depth:
- clean onion skins > for an added deep, rich colour
- ginger knobs and ends > for Asian inspired soups and ginger forward dishes
- mushroom stocks > for a rich umami flavour
- green onion ends > for an added depth to the onion flavour
- leftover kombu (kelp) > for umami was a touch of natural saltiness
- fennel ends > adds a delicate sweet anise flavour
- leek ends > adds a mild onion flavour
- leftover parsley > adds a fresh, bright, peppery flavour
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Vegetables to avoid
- Avoid cruciferous vegetables like broccoli, kale and cabbage. They will make your stock bitter.
- Starchy vegetables such as potatoes, squash and yams should also be avoided as they will make your stock cloudy and thick.
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Make sure your scraps are clean and rotten veggies are composted
Sometimes peels and ends of veggies are neglected in the cleaning process. Ensure you are washing your vegetables and not using the dense root ends of onions where dirt can get lodged. It's also important to make sure that you aren't using any bad or rotten scraps. This is not the place to use bruised and rotten bits you might be cutting off old veggies.
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Don't forget the salt
Salt is a key ingredient in a broth. Even if you are using kombu we recommending adding the salt from the recipe and then salt again to taste at the end. It is key for balance and flavour.
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Add additional veggies
If you feel like you are a little light on some of the core veggies, use some fresh non-scrap veggies to round it out!
Veggie Scrap Broth Recipe
Ingredients
- 1 large bag or container of veggies scraps (see above)
- 10-12 cups of water to cover veggies completely in a large stock pot
- 1.5 tsp of salt
- 1 tsp of peppercorns
- 2 bay leaves (optional)
- Additional salt to taste
Supplies
- Large stock pot
- Cheesecloth or clean cotton dish towel
- Colander
- Large bowl
- Slotted spoon
- Jars for storing stock
Instructions
- Place veggie scraps and water into large stock pot and bring to a boil.
- Reduce the heat and put the lid on. Let simmer for 30-40 minutes, stirring occasionally.
- While stock is cooking line colander with cheesecloth or clean cotton dish towel and place or large bowl.
- When the stock has finished cooking, add additional salt to taste.
- Scoop the majority of the veggies out of stock with a slotted spoon. Discard vegetables.
- Pour the stock over the cheesecloth lined colander and discard the remaining vegetables.
- Transfer stock to glass mason jars, up to the shoulder of the jar and no higher (ample room is required for freezing as the stock will expand and it's easy to lose your stock to a broken jar).
You now have stock ready to use or freeze!
Use unfrozen stock within 3-5 days and frozen stock within the year. Remember to date the lids of your stock so you remember when it was made!
