vegan food blog

vegetable broth

vegetable broth

Never buy vegetable broth from the store again!  You can make this vegetable stock at home using scraps and spices in only 1 hour!


The best part of making your own broth at home is you know exactly what has gone into it, no added salt or mysterious flavourings.  Throughout the week while I’m cooking I will collect the little scraps of veggies that don’t make it into the final dishes, I’m talking about the ends of carrots, onion, celery, potato peelings… you get the idea.  I collect these veggie scraps in a large ziploc bag that lives in my freezer, adding to the bag as I cook.  Usually after a week or so I have enough scraps to make a batch of broth.

Before making the broth, make sure that there is no residual dirt on the vegetables, giving them a quick wash will save you from having some dirt end up at the bottom of your pot.

Making this vegetable broth at home is a fantastic way to get your money’s worth out of your veggies, and to gives you a super healthy broth to keep on hand.



Yields: 8-12 cups broth


  • 1/2 large freezer bag of vegetable scraps*
  • 8-12 cups water
  • 1-2 bay leaves

*do not use bitter vegetables like broccoli or cabbage, they are too potent for this broth


1. In a large stock pot, combine vegetable scraps with 8 cups of water.  Add a bay leaf and any other seasonings to your taste.  I like to keep it simple so I can add more flavour when using the broth in a specific dish, but you could add oregano, basil, thyme to make a traditional broth.

2. Bring the mixture to a boil, then cover and simmer for 1-2 hours.  The longer you cook it, the stronger in flavour the broth will be.  Add more water as needed, topping it up so the water always covers the veggies.

3. Once the broth has finished cooking, strain the broth through a fine sieve into containers for storage.  Discard boiled veggies.


Broth can be kept in the fridge for 2 weeks, and in the freezer indefinitely.