Roasted Vegetable Scrap Stock

READY IN: 1hr 25mins
YIELD: 4-6 cups


  • 2
    tablespoons olive oil
  • 4 -6
    cups vegetables (frozen vegetable, herb and fruit scraps)
  • 4 -6
    cups water


  • As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel.
  • Heat oven to 400°F.
  • Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated.
  • Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway.
  • Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well.
  • Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe.
  • Bring to a boil.
  • Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked).
  • Simmer for at least an 1 hour; the flavour will deepen the longer it cooks.
  • Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids.
  • Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.