Savoriesnsweets’ Blog

Kitchen Experiment: Roasted Vegetable Stock

Posted on: January 11, 2010

On these cold winter nights, it’s great to have something warm and delicious!  Since I had a lot of veggies in the fridge, I decided to try my hand at a roasted vegetable stock.  Roasting the veggies would warm up my kitchen and the stock would help me make a soup to warm me up at night.  I also used mushrooms to make the stock have a richer flavor and deeper color.

Kitchen Experiment: Roasted Vegetable Stock

Yield:  approximately 3-4 quarts

  • 2 onions, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped  (include green leaves if any)
  • 2 parsnips, peeled and roughly chopped
  • 1 portabello mushroom cap, sliced
  • 4 large button mushrooms, sliced
  • 1 head of garlic, cut into pieces
  • 1/4 cup olive oil
  • 1/4 cup white wine or other alcohol (I used calvados)
  • parsley stems
  • 1 tablespoon dried thyme leaves
  • 2 bay leaves
  • 14-20 black peppercorns
  1. Pre-heat oven to 400 degrees.
  2. Place all vegetables on baking sheet and toss with olive oil to coat.
  3. roast in oven for 45-60 minutes, until parsnips are tender.
  4. Pour 1/4 cup calvados over vegetables and stir in pan to remove anything stuck to the pan.
  5. Transfer vegetables to large stock pot and add 4-6 quarts of water.
  6. Add 1 large bunch of parsley stems, thyme and bay leaves.
  7. Bring to a boil and reduce to a simmer.  Simmer for 1 to 1 1/2 hours.
  8. Strain stock through a cheese-clothed lined colander. Be sure to press on the vegetables to extract as much juice as possible.
Prepping Veggies to Roast

Prepping Veggies to Roast

Roasted Vegetables

Roasted Vegetables

Stock Bubbling

So what am I going to do with this stock?  Cold winter nights are perfect for hearty soups, so I’m using the stock to make a velvety pumpkin soup!


  • 1 tablespoon olive oil
  • 1 bunch green onions, chopped (I used both the green and white parts.)
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 (15 ounce) cans pumpkin puree
  • 1-2 quarts vegetable stock
  • 1 cinnamon stick
  • pinch nutmeg
  • salt, to taste
  • white pepper, to taste
  • 1 tablespoon freshly grated ginger
  1. In a large pot over medium heat, add olive oil.
  2. Add onions and cook until softened, about 5 minutes.
  3. Add garlic and cook 1 minute more.
  4. Add pumpkin puree and vegetable stock.
  5. Add cinnamon stick, nutmeg, salt, pepper and ginger. Bring to a boil and reduce to a simmer.  Simmer for 30 minutes, until thickened and warmed through. If it’s too thick, thin it out with some vegetable stock or water. To serve, ladle into a warm bowl and either top with croutons or minced chives.

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