# 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
05 - 1 small handful fresh parsley or thyme sprigs
06 - 1–2 teaspoons salt
→ Water
07 - 8 cups cold water
# Steps to follow:
01 - Gather 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 cleaner flavor.
02 - Place the vegetable scraps, bay leaves, peppercorns, smashed garlic, herbs, and salt into a large stockpot. Pour in 8 cups of cold water, ensuring all ingredients are submerged.
03 - Set the 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 that rises to the surface with a ladle.
05 - Taste the broth and adjust salt if needed. The flavors should be well-balanced and aromatic.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Press gently on solids to extract liquid, then discard all vegetable pieces and aromatics.
07 - Let the broth cool completely. Transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
