Gluten Free Broth From Vegetable Scraps

Get the most out of the vegetables you buy by making vegetable broth from scraps. This healthy homemade broth is allergy friendly – made with no wheat, yeast or nightshade vegetables – making it a gluten free broth that is also nightshade free and vegan, aip and whole30 friendly.

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Zero waste vegetable broth

As someone who eats a plant based diet and a wide variety of plant foods eat week, I always felt guilty at the food waste I created with the large amount of vegetable scraps I was throwing out. 

That was until I searched the internet for what to do with vegetable scraps and discovered that veggie scraps can be used to make an easy healing vegetable broth. 

 

Benefits of homemade vegetable broth

1). Healthier. Homemade broths are free from artificial preservatives, additives and flavourings, inflammatory vegetable oils and added sugar and salt that store bought ones can contain. If you’re looking for a sugar free broth or low sodium vegetable broth, then making your own at home from scratch is a great option.  

2). Cheaper. This recipe uses the peel and scraps from vegetables that you would normally just discard and throw away, which allows you to get more for your money and saves you buying store bought. 

3). Easily customisable. You can experiment with the herbs and spices added, adapting the seasoning and vegetables included to suit your taste. 

4). Better for the environment. It reduces food waste by using scraps that you would normally just throw out into the compost straight away. Not purchasing store bought broths reduces the packaging you purchase and throw away that would end up in landfill or oceans. 

Overall, homemade vegetable broth from scraps is better for your health, better for your finances and better for the environment, what’s not to love!

gluten free broth with vegetable scraps around it

Ingredients

  • Vegetable scraps 
  • Garlic cloves
  • Rosemary sprigs
  • Thyme sprigs 
  • Fresh parsley 
  • Filtered water

 

What vegetable scraps can be used?

I wash and use the peel, stems, leaves, tops, ends, skin and off cuts from the following vegetables:-

  • Garlic 
  • Onion 
  • Shallots
  • Celery 
  • Fennel 
  • Parsnip 
  • Carrots
  • Mushrooms
  • Leeks
  • Celeriac 
  • Spring onions/scallions
  • Pumpkin 
  • Squash
  • Herbs
  • Turnips
  • Swede/rutabagas 
  • Courgette/zucchini
  • Sweet potato

 

Are there any vegetables I shouldn’t use?

I avoid using:-

  • Cruciferous vegetables (broccoli, cauliflower, kale, Brussel sprouts, Pak Choi) as these can make the broth taste bitter.
  • Potatoes as they can turn the broth cloudy and don’t provide much flavour. Also, not suitable for those following a nightshade free and autoimmune protocol diet.
  • Beetroot, if you don’t want your broth to have a purple colour! 
  • Peppers and tomatoes as they can overpower other vegetables and aren’t suitable for those following a nightshade free or autoimmune protocol AIP diet.

 

Equipment needed

  • Airtight freezer safe glass containers to store broth in (UK Link/US Link). 

 

How to make vegetable broth from scraps

One of the further benefits of homemade veggie broth from scraps is it’s so easy to make. 

  • As you prepare meals each day, wash and place all the scraps, tops, skins and peel of vegetables in a produce bag and store them in the freezer. 
  • Before storing, I soak the vegetable scraps for 12-15 minutes in water with baking soda (using 1 teaspoon of baking soda for every 250ml/1 cup of water) to remove pesticides (the skins and outside of vegetables are often higher in pesticides, which have a negative effect on our health) (1).
  • When you have a sufficient amount you can make the broth.
  • Simply add all the ingredients to a stock pot, cover the pot with the lid and bring to the boil.
  • Then, turn the heat down to low and leave to simmer for 1 hour, with the pot partially covered with the lid.
  • Leave to cool then strain the broth through a nut milk bag, squeezing all the liquid out with your hands. Alternatively, strain the broth through a sieve, using a wooden spoon to press all the liquid out of the scraps.

Related post: 10 Tips For A Non Toxic Kitchen (& Why It’s Important For Health) 

vegetable scraps in pot to make gluten free broth

How long does vegetable broth last?

This broth will keep for up to 3 days in the fridge or up to 3 months in the freezer.

 

How to store vegetable broth

To store vegetable broth in the fridge:-

  • Leave it to cool completely at room temperature.
  • Use within 3 days. 

 

How to freeze vegetable broth

To freeze vegetable broth:-

  • Leave it to cool completely at room temperature.
  • Don’t fill the container completely – leave at least a 1.5 inch gap at the top as the broth will expand as it freezes.
  • Place the glass containers in the freezer and use within 3 months.

  • Write the date frozen on the jar to ensure you use it within the necessary time.

 

How to defrost vegetable broth

When needed, transfer the broth from the freezer to the fridge and leave to defrost overnight for at least 24 hours.

broth stored in glass jars surrounded by vegetable scraps

How to use vegetable broth

Uses for vegetable broth include:-

  • Enjoyed as a drink on its own 
  • To make gravies
  • To make curries and risottos
  • As a base for stews and soups 
  • Replacement for oil to sauté and fry foods
  • Substitute for oil to coat vegetables before roasting 
  • Used in place of water to add flavour when cooking beans, legumes or grains 

Related post: 20 Healthy Food & Drink Swaps 

 

Recipes using vegetable broth

 

Dietary requirements

Store bought broths can contain wheat, yeast extract and nightshade vegetables, like tomato and pepper, so aren’t suitable for those on a gluten free, yeast free and nightshade free diet. They’re also not aip or whole30 compliant. 

Another benefit of making your own broth at home with this recipe is it is allergy friendly. It contains no wheat, no yeast, no nightshade vegetables and no spices like black pepper. 

Therefore, as well as being vegan and vegetarian, it’s also suitable if you’re looking for a:-

  • Gluten free broth 
  • Yeast free broth
  • Nightshade free broth
  • Autoimmune protocol AIP broth
  • Whole30 broth
homemade vegetable broth dietary requirements gluten free low sodium vegan paleo aip whole30

 

Other gluten free recipes 

 

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5 from 8 reviews

Gluten Free Broth From Vegetable Scraps

December 19, 2021
: 1.5-1.75 litres/quarts
: 15 min
: 1 hr
: 1 hr 15 min
: Easy

Instead of throwing out your vegetable scraps, use them to make this healthy gluten free broth. Yeast free, nightshade free, vegan, AIP, paleo & whole30 compliant.

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Ingredients
Directions


18 thoughts on “Gluten Free Broth From Vegetable Scraps”

  • Such a great recipe — love being able to reduce waste and get the most from our groceries! Thanks for sharing all your tips!

  • I like to think I don’t have that many vegetable scraps as I generally don’t peel my veg. But actually looking at your broth I have loads. Tops and tails, outer leaves and onion skins to name but a few. I will save some up and give your broth a try. Great idea.

    • Thank you Choclette. I always thought the same as, like you, I keep the peel on for the majority of vegetables too. It’s amazing the amount of waste we create without realising. I hope you enjoy the broth, please let me know what you think.

  • I love this! Of late I have been trying to reduce food waste and I do find that I throw out an inordinate amount of vegetable offcuts. This is the perfect way to use them and I always need broth for one recipe or another.

    • Thank you so much Amy, I really appreciate your comment. I used to throw out a large amount of vegetable scraps too so am really pleased I’ve found a way to use them and reduce food waste. Plus homemade broth is so much nicer and healthier than store bought 🙂

  • I did an extended fast and wanted some broth to sip on so I made this broth recipe. It was so delicious and helped keep the hunger pangs away. Thank you.

    • Thanks for your comment Oscar. You’re welcome, I’m so pleased to hear you’re enjoying the broth. I love drinking it on it’s own too.

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