The Perfect Vegetable Stock


  • 1 cup of carrots
  • 1 cup of onions 
  • 1/2 cup of celery
  • 1/2 cup of mushrooms (any variety)
  • 1/2 cup of cauliflower
  • 1/2 cup of butternut squash
  • 1/4 cup of fresh spinach
  • 1/8 cup of green onions
  • 2 tablespoons of tomato paste
  • 1 tablespoon of olive oil
  • 4 cups of water
  • 1/2 teaspoon of peppercorns
  • 1/4 teaspoon sea salt
  • 1/8 cup of parsley


  1. Preheat your oven to 400'F. Chop all of your veggies into medium sized chunks. You want them to be roughly the same size. Toss them in a large bowl with the tomato paste and olive oil.
  2. Lay the vegetables flat on a sheet tray and roast in the oven for 30 minutes, turning half way through.
  3. After roasting, scoop the veggies into a large stock pot. Pour the water over top and turn the heat to medium high. Allow the stock to come a boil, then reduce to a medium low. Simmer the mixture with the peppercorns, salt, and parsley until reduced by half.
  4. Once reduced, strain the stock through cheese cloth into a large bowl. You should be left with a clear liquid that isn't cloudy. You can save this for up to 2 weeks refrigerated and 1 year frozen.