# What You'll 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
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1-2 teaspoons salt, or to taste
→ Water
07 - 8 cups cold water
# How to Make It:
01 - Collect clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage to maintain a clean flavor profile.
02 - Place vegetable scraps, aromatics, and salt into a large stockpot. Pour in cold water, ensuring all ingredients are fully submerged.
03 - Set pot over medium-high heat and bring to a gentle boil. Watch carefully to prevent overflow.
04 - Reduce heat to maintain a steady simmer. Cook uncovered for 1 hour, occasionally skimming any foam or impurities that rise to the surface.
05 - Taste broth and adjust salt seasoning as needed for desired flavor intensity.
06 - Pour broth through a fine-mesh sieve or cheesecloth into a clean container. Discard all vegetable solids and aromatics.
07 - Allow broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
