Gingery Vegetable Broth

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.

Gingery Vegetable Broth
Photo: Jacob Fox
Active Time:
15 mins
Total Time:
1 hrs 45 mins


  • 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


  1. 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.

  2. 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.

To make ahead:

Refrigerate for up to 5 days or freeze for up to 6 months.



Nutrition Facts

Analysis note: After straining, broth has negligible calories and nutrients.

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