Homemade Vegetable Broth From Scraps
Prep time: 
Cook time: 
Total time: 
Serves: 12
Save your vegetable scraps to make a homemade veggie broth. Simple, cheap great for meal prep.
  • Carrot Scraps
  • Celery Scraps
  • Onion Scraps
  • Garlic Scraps
  • Optional: Mushroom Stems, Kale Stems, Leek stems
  • ADD-IN
  • 2 Bay Leaves
  • 1-2 cloves of Garlic
  • Optional: Fresh Thyme, Fresh Turmeric, 1 Tbsp Tomato Paste, 1 Tbsp Nutritional Yeast
  1. As you are cooking save your carrot tops or peels, celery stems or inside of celery, ends of your onion, and garlic. Keep in a large freezer bag or Tupperware in the freezer until ready to make stock.
  2. Your bag should consist of mostly onion, carrot, garlic, and celery for the most authentic tasting stock, but also feel free to add in some mushroom stems (if you don't eat them), kale stems, or leeks.
  3. If your bag is not completely full feel free to add whatever fresh vegetables.
  4. Add in bay leaves, garlic, and fresh thyme turmeric or nutritional yeast (if adding)
  5. Add to a large pot and cover with water (about 10-12 cups)
  6. Bring water to a boil, then let it simmer for about 1 hour. Alternatively, cook in your instant pot for 40 mins.
  7. Let cool slightly, then strain into a bowl. Compost the scraps and save the broth in jars.
  8. I like to keep some containers in the freezer and some in the fridge.
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/homemade-vegetable-broth-from-scraps/