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How To Make Vegetable Broth From Kitchen Scraps

When it comes to waste in the kitchen, reducing and reusing is the name of the game. Reducing packaging, reducing plastic appliances, reducing and reusing plastic, reducing food waste, reducing toxins. 

But sometimes the amount of food waste you produce can sometimes feel unavoidable. You are often left with what seems like a neverending pile of peels, inedible skins, nasty tasting stalks and hard roots and ends, all of which end up in our rubbish bins. 

Did you know that organic material buried in landfills causes over 3% of Australia’s total greenhouse gas emissions annually?

There are so many great ways to reduce plastic packaging, but you might be wondering ‘what can I do with my food waste?’. 

Even when cooking simple, nourishing meals the number of food scraps produced can quickly build up. A great way to target this is to make a vegetable broth from kitchen scraps. Making your own provides a hearty winter warmer, reduces your need to buy pre-produced broth and offers you a powerful blend of vitamins and minerals. 

Aside from the packaging that store-bought broths come in, these are also known to contain a high level of salt, toxic preservatives and nasty msg’s so a homemade broth is a great way to give you and your family’s immune system, and overall health, a boost during the colder winter months. 

The great thing about this broth is that there really are no rules. Collect any and all food scraps you produce throughout the week and place them in a jar or container in your fridge. 

Veggies that work really well include potato peel, the roots and peels of carrots, onion skin and roots, broccoli stems, celery leaves, pumpkin skin, and any herbs or veggies in your kitchen cupboard or fridge which are starting to look sad (don’t use if it’s mouldy though). Get creative, and experiment with flavours, by chucking anything you have in the pot and simply boiling it up!

This broth is great to use as a base for soups, stews, risotto and sauces. Just store in a clean jar or container in your fridge or freezer and pop it in your recipes throughout the week. Your boiled scraps can then be added to your compost bin. Happy cooking!


4 cups of food scraps

12-14 cups of water

A handful of any wilting herbs you have in the fridge (rosemary, thyme and parsley are great for this), or dried to supplement 

 3 cloves of garlic, peeled and crushed

1 inch of fresh garlic, peeled and sliced

2 bay leaves

salt to taste


Place everything in a large stockpot including your water. Bring to the boil

Reduce heat and simmer on a low heat (covered) for 1 hour

Turn off the heat and remove vegetable chunks with a slotted spoon

Strain remaining liquid through a metal sieve. Allow to cool

Store in a jar or airtight container for up to a week, or freeze in portions

Have you tried making your own stock before? Let us know how it went!

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