Homemade Vegetable Broth
1 hr + 15 min
Total1 hr + 15 min
6 cups (1440 mL)boiling water
2medium onions, roughly chopped
4cloves garlic, halved
2carrots, in thick slices
2celery stalks, in thick slices
4 cups (640 g)vegetable scraps
½ cup (8 g)fresh parsley, packed
½ cup (8 g)fresh cilantro, packed
½ Tbsp (4 g)whole peppercorns
1 tsp (6 g)salt, plus more to taste
- Add all the ingredients to a large pot over medium-high heat.
- Stir, bring to a boil, reduce to a simmer, and cover the pot with a lid. Let simmer for one hour. Note: avoid a too-rapid simmer and do not let it simmer for too long, as this may result in a bitter broth.
- Turn off the heat and scoop out the vegetables using tongs or a slotted spoon. Press down on the veggies with the back of a spoon to extract as much liquid as possible.
- Place a mesh sieve over a large bowl, and strain the broth through it to catch any remaining small pieces.
- Let cool off completely before storing it, or use it immediately for a soup recipe. Enjoy!
- Scraps you might want to include are from vegetables like garlic, onions, carrots, mushrooms, celery, herbs, tomatoes, bell peppers, corn, zucchinis, squash skins, green beans, leeks, eggplants, and potatoes.
- We recommend avoiding the scraps from cruciferous vegetables in your broth, such as broccoli, cauliflower, kale, cabbage, arugula, and onion skins, as they make the broth bitter.
- You may also want to skip beet scraps and red onion skins as they will darken the colour of your broth.
- The broth can be stored in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 2 months. We'd recommend freezing it in 1 cup (240 mL) portions, so it's easier to use in future recipes.
Let us know what you think
Nutrition per cup
Calories 37 kcal
|Total fat||0.3 g|
|Saturated fat||0.1 g|
|Trans fat||0.0 g|
|Total carbs||8.3 g|
|Dietary fiber||1.8 g|
|Total sugars||3.3 g|
|Added sugars||0.0 g|
|Vitamin A||197 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||7.8 mg|
|Vitamin D||0 μg|
|Vitamin E||0.2 mg|
|Vitamin K||35 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
I save all the ends of vegetables, anything I may peel, chop, or have outer wrappers that I remove before cooking -many of the items once headed to the compost. I toss them in a large 2 gal. zip lock bag in the freezer until it's full, then use it to make broth.
Awesome recipe! Love that it's low sodium and that i can adjust to my needs 🙌
Please would you specify what you mean by vegetable scraps? It looks like a great idea!! 😊