Happy Day 3 of Zero Waste Week!

By now, we’ve explored fun ways to reduce food waste, and today we’re diving into one of the simplest and most nourishing ways to use your leftovers: making vegetable broth from scraps.

Instead of tossing peels, stems, and cores, you can turn them into a flavourful, healthy broth, perfect for soups, stews, risottos, or even sipping on its own.

Trivia Time

In the UK, it’s estimated that 7 million tons of food are wasted every year, with a large portion coming from vegetable and fruit scraps.

Using vegetable scraps to make broth is a clever way to keep nutrients and flavour in your meals instead of throwing them away.

Ingredients

Vegetable scraps: onion skins, carrot peels, celery leaves, garlic ends, mushroom stems, pepper cores, herb stems, etc.
1–2 litres water
1–2 teaspoons salt (optional)

Optional: peppercorns, bay leaf, or other spices for extra flavour

Tip: Avoid scraps from bitter vegetables like broccoli stems or overly strong herbs unless you like intense flavours.

Instructions

Collect your scraps: Keep a small container in your fridge for all vegetable leftovers throughout the week.
Rinse if necessary: Quickly rinse any dirt or soil from root scraps.
Boil: Place scraps in a large pot with water. Add salt and optional spices.
Simmer: Bring to a boil, then reduce heat and simmer for 30–60 minutes. The longer you simmer, the richer the flavour.
Strain: Pour through a fine sieve or cheesecloth to separate solids from the liquid.
Store: Let the broth cool, then store in the fridge for up to 5 days or freeze for later use.

This Zero Waste Week, try to see leftovers and scraps not as waste, but as opportunities for creativity and flavour.