📖 Instructions

1. Gather your vegetable scraps: This can include onion skins and ends, carrot peels and tops, celery ends, mushroom stems, garlic cloves (skins included!), herb stems (parsley, thyme, rosemary), bell pepper cores and seeds (remove the seeds if you don't want spicy broth), tomato cores, leek greens, and broccoli stems. Avoid using cruciferous vegetables in large quantities (like broccoli and cauliflower) as they can make the broth bitter. Also, avoid overly strong or bitter scraps like potato peels (unless organic), and very strong flavored items like artichokes or large amounts of strong herbs like oregano.
2. Rinse the scraps thoroughly: Wash the vegetable scraps under cold water to remove any dirt or debris. This step is crucial to ensure a clean-tasting broth.
3. Place scraps in a large pot: Add all the rinsed vegetable scraps to a large stockpot or Dutch oven. A big one. Bigger than you think you need. Trust me.
4. Add water and vinegar: Cover the vegetable scraps with about 8-12 cups of cold, filtered water. Add 1-2 tablespoons of apple cider vinegar. The vinegar helps to extract more minerals from the vegetables.
5. Bring to a boil, then simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1-2 hours, or up to 4-6 hours for a richer flavor. The longer it simmers, the more flavor it will develop. Don't let it boil aggressively; a gentle simmer is what you're aiming for.
6. Season (optional): About halfway through the simmering process (after 1-2 hours), you can add salt, pepper, or other seasonings to taste. Some people like to add a bay leaf or a few peppercorns for extra flavor.
7. Strain the broth: Once the broth has simmered for the desired time, carefully strain it through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or container. Discard the cooked vegetable scraps.
8. Cool and store: Let the strained broth cool completely before storing it in airtight containers in the refrigerator. It will keep in the fridge for up to 5-7 days. For longer storage, freeze the broth in ice cube trays or freezer-safe containers for up to 2-3 months.
9. Use the broth: Use your homemade nutrient-extractor broth as a base for soups, stews, sauces, risotto, or any recipe that calls for vegetable broth. You can also drink it straight for a warm and comforting beverage.