How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Vegetable Stock?

You need 18 ingredients. The key ingredients include: 2 quarts water, 1 cup dry white wine, 1 cup coarsely chopped white onion, 1 cup chopped leek, and more.

Is Roasted Vegetable Stock suitable as vegetarian?

Yes, Roasted Vegetable Stock falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Stock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1 cup dry white wine; 1 cup coarsely chopped white onion; 1 cup chopped leek; 1 cup chopped carrot; 1 cup chopped zucchini; 1 cup chopped turnip; 1 cup chopped beet; 1 cup chopped tomato; 12 small butternut squash or 12 small acorn squash, cubed; 1 bulb of garlic, cut in half crosswise; 3 cups coarsely chopped kale; 6 sprigs parsley; 1 bay leaf; 1 -2 teaspoon dried bouquet garni; 1 teaspoon whole black peppercorn; 4 whole allspice; salt and pepper

Try this homemade Roasted Vegetable Stock recipe the whole family will love. Made with water, white wine, white onion and leek. Easy step-by-step instru…

This Roasted Vegetable Stock relies on simple, everyday ingredients such as quarts water, dry white wine, coarsely chopped white onion and chopped leek. It comes together quickly and makes 4 servings, at about 1425 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1425

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Roasted Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

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