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1
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.
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2
Heat oven to 400u00b0F.
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3
Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated.
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4
Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway.
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5
Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well.
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6
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.
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7
Bring to a boil.
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8
Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked).
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9
Simmer for at least an 1 hour; the flavour will deepen the longer it cooks.
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10
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.
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11
Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.
