Start by collecting vegetable scraps throughout the week. A bag tucked in the freezer is perfect for this. Remember, it's all about variety. Mix in bits from carrots, onions, garlic, herbs, and anything else you might have lurking in your fridge.

Once you’re ready to make your broth, take your scraps out of the freezer. Rinse them under cold water. This removes any lingering dirt and ensures you're starting with clean ingredients.

Transfer the cleaned vegetable scraps into a large pot. Over the scraps, pour in 10 to 12 cups of filtered water.

Toss in the bay leaf and dried thyme. These herbs are pivotal in adding additional flavor.

Turn on the heat. Bring the mixture to a boil, then lower to a simmer. Let it bubble gently for about 45 minutes to an hour. This gives the ingredients enough time to release their flavors.

After simmering, strain the liquid through a fine mesh sieve into a bowl or another pot. This step removes all the solid scraps, leaving behind a clear and flavorful broth.

Taste your broth. Add sea salt to taste, adjusting based on your preference.

You can use the broth right away in soups, stews, or even risottos, or store it for later use.