Zero-Waste Gold: How to Make Vegetable Broth from Scraps

What Scraps Can You Use?

The best scraps for broth include:

• Carrot peels and tops
• Onion skins and ends
• Celery leaves and base
• Leek tops (the green parts)
• Mushroom stems
• Parsley and coriander stalks
• Tomato ends and garlic skins

Avoid: Brassicas like broccoli and cabbage — they make broth bitter. Also avoid starchy vegetables like potatoes — they make it cloudy.

The Freezer Bag Method

You don't need to make broth immediately. Keep a large zip-lock bag or container in your freezer. Every time you peel or trim a vegetable, toss the scraps in. Once the bag is full (about 4–5 cups of scraps), you're ready to make your broth.

ZadBox Tip: Label the bag with the date so you always use the oldest scraps first.

The Simple Method (Step by Step)

1. Fill a large pot with your frozen scraps.
2. Cover with cold water (about 8–10 cups).
3. Add a bay leaf, a few peppercorns, and a pinch of salt.
4. Bring to a boil, then reduce to a gentle simmer.
5. Simmer for 45–60 minutes until the liquid is golden and fragrant.
6. Strain through a fine mesh sieve and discard the spent scraps.
7. Cool completely before storing.

How to Use and Store Your Broth

Your homemade broth can be used in:

• Soups and stews
• Cooking rice or grains instead of plain water — it adds incredible flavour
• Sauces, gravies, and risotto

Storage: Refrigerate for up to 5 days, or freeze in ice cube trays for up to 3 months. Frozen cubes are perfect for adding a flavour boost to any dish.

Making broth from scraps is the ultimate act of zero-waste cooking. It costs nothing, takes minimal effort, and produces something truly delicious. Start your scrap bag today — your kitchen will thank you.