Starters, Salads, Soups/ Soups

Vegetable Broth for Soups

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Whenever I cook, I’ve noticed loads of trimmings and peelings discarded from the fruits or vegetables. There are still excellent nutrients, you can extract like minerals by slow cooking in as low heat as 40-degree centigrade, 120 Fahrenheit. Throwing them out seems like a bit of a waste. But there’s one way to save these by turning them into a beautiful vegetable broth for soups.

Broths are excellent as a soup base or a component for a rich, beautiful sauce. It’s also one excellent way to achieve zero waste. The fiber from fruits and vegetables is called cellulose which contains minerals that most of us discard. When cooking on low heat, the mineral oozes out into the water and allows for quick absorption during consumption.

Next time you have accumulated fruits and vegetables cut off, follow the recipe below to make this great zero-waste vegetable broth flavorful and nutritious.

Cooking Time: 2 hours


  • 3-4 cups of trimmings from vegetables
  • 1 stalk of celery
  • 1 medium-sized carrot, roughly chopped
  • 2 sprigs of thyme
  • 2 bay leaves
  • 10-12 peppercorns
  • Other herbs and spices based on your preference.
  • Optional: mushroom trimmings. Dried mushrooms are even better



In a pot place the celery stalk, carrots, all vegetable trimmings, herbs, and peppercorns. Fill the pot with water, enough to cover the top of the trimmings.


Bring the water to a boil and then simmer over low heat (40• c )for two hours.


Sift using a sieve or cheesecloth and store in a container.


Because these are trimmings, ensure that they are thoroughly washed to avoid dirt and grime from contaminating the stock.

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