Go Back
+ servings
A glass jar of vegetable broth surrounded by vegetables

How to Make Vegetable Broth from Leftover Scraps

How to make a flavorful vegetable broth at home- easily! Once you have a jar worth of onion butts, garlic skins, carrot tops, and veggie peelings add in some water and cook out all that wonderful flavor into a broth!
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time30 minutes
Cook Time40 minutes
Servings4 servings
Calories300kcal

Ingredients

  • 4 cups Vegetable Scraps* Onion Ends, Garlic Peels, Potato Peels, Winter Squash Peels, Squash Inner Flesh, Mushroom Stems, ect
  • 8 cups Filtered Water
  • 1-2 tbs Salt* to taste
  • 2 Bay Leaves
  • 1 tsp Black Pepper
  • 2 tsp Fennel
  • 4 Whole Dried Shitakes Optional, Adds some depth

Instructions

  • Add everything to your instant pot and stir.
  • Cover and cook on high for 30 minutes.
  • Strain with colander, then strain again in a finer mesh strainer or nut milk bag.
    Store your broth or use your broth, compost your leftover scraps
  • Use your broth within 4 days or freeze in a wide mouthed jar with at least 2 inches of space at the top.

Video

Notes

  • Don't have enough veggie scraps but need some broth?
    Chop up a mixture of carrots, celery, onions, garlic, potatoes, and add what fresh herbs you have on hand in place your veggie scraps. See the article above for flavor ideas to create the prefect broth for any dish
  • Try to experiment with different salts.
    Black salt (kala namak), truffle salt, and smoked salt all add extra depth and amazing flavor.
    Substitute the salt for soy sauce, aminos, or miso for more variations!
  • Consider what you are making this broth for when you add extra spices.
    If you want to make a creamy wild rice soup with it check out what ingredients are in the soup recipe already- add those same spices to your broth.
    The same goes for curries, casseroles, or whatever soup you want to make.
    Just duplicate the spices the recipe calls for in the broth!
  • Nutrition

    Calories: 300kcal