Gingery Vegetable Broth

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Chef and James Beard Award-winning cookbook author Virginia Willis says, "I save my veggie peels and scraps in a gallon-size bag in my freezer to make this broth. Before I prepare it, I also take a moment to clean out the produce drawer of any limp carrots, shriveled mushrooms and herbs on their way out. (However, please do keep in mind this is not a garbage bag! If it's too far gone it belongs in the compost, not the stockpot.)" Garlic, ginger and turmeric add great flavor and extra nutrients.

By

Virginia Willis

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Gingery Vegetable Broth — Photo: Jacob Fox

Active Time:

15 mins

Total Time:

1 hr 45 mins

Servings:

16

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

12 cups washed vegetable & herb trimmings, such as mushrooms, tomatoes, fennel, leeks, bell peppers, romaine ends, butternut squash, kale, chard, thyme, parsley
2 large onions, quartered
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 head garlic, cloves separated and peeled
8 slices fresh ginger
8 slices fresh turmeric (Optional)
2 tablespoons black peppercorns
4 bay leaves
16 cups water

Directions

Combine trimmings, onions, carrots, celery, garlic, ginger to taste, turmeric to taste (if using), peppercorns and bay leaves in a large pot. Add water and bring to a boil. Adjust heat to maintain a gentle simmer. Partially cover and simmer, without stirring, until the vegetables are very soft and the liquid is golden brown, about 1 1/2 hours.
Line a colander with cheesecloth and place it over a large bowl. Carefully strain the broth, pressing on the solids to extract any remaining liquid.