# What You Need:
→ Vegetable Scraps
01 - 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems)
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8–10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1–2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# How To Make It:
01 - Collect clean, fresh vegetable trimmings. Select carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage for a cleaner flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, herbs, and salt into a large stockpot. Pour in 8 cups of cold water, ensuring all ingredients are fully submerged.
03 - Set the stockpot over medium-high heat. Bring the mixture to a gentle boil, watching carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam that rises to the surface with a ladle.
05 - Taste the broth and adjust salt as needed. Add more salt in small increments if desired.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the strained vegetable solids and aromatics.
07 - Let the broth cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
