Comforting Broths for the Cold Season

It’s freezing, it’s dark—yep, it’s winter. What could be better than a nice hot soup to warm us up? And what if we could make a delicious, rich broth using only what we already have at home? No need to put on your boots or shovel the car—just (re)use what’s in your fridge and pantry. Extra cozy and zero waste!

Vegetable Scraps Broth

This very simple broth does require a bit of prep: keep a bag in the freezer to collect all your vegetable peels and scraps, as well as any veggies that are a little past their prime. Avoid cruciferous vegetables (broccoli, cauliflower, cabbage), as their strong flavor will make the broth bitter. Sauté the scraps in a little oil or roast them in the oven, then simmer for about 45 minutes in enough water to cover them. Add dried herbs, soy sauce, or even parmesan rinds for extra flavor. Finally, strain the broth through a fine sieve and store it for up to 7 days in the fridge or a few months in the freezer.

Bone/Carcass Broth

Similar to vegetable broth, you can give your chicken carcasses a second life! Whether it’s just the bones or the whole chicken, start by browning the chicken (or parts you have) with some veggies like carrots, celery, and onion—optional, but it deepens the flavor. Cover with cold water, add your choice of aromatics, bring to a boil, then simmer gently (no rolling boil) for about 2 hours, skimming as needed. Strain the broth and refrigerate overnight. This resting time allows the fat to rise and form a layer you can partially remove—though much of the flavor hides in that fat!

Don’t toss your shrimp shells! Sauté them, add water + bay leaf + salt, and simmer for 15–20 minutes. Strain. A fragrant broth, perfect for risotto, ramen, or sauces—zero waste!

Fondue Broth

The ultimate comfort meal is within reach if you have (or have scraps of) carrots, celery, onions and/or leeks, and a tomato lying around! Here’s a simple recipe where you can add any herbs you like for a mouthwatering broth that will be the star of the evening: