Description
A rich and flavorful vegetable broth made from roasted vegetables.
Ingredients
Scale
- ¼ cup olive oil
- 4 cups sweet onions (sliced medium)
- 3 ½ cups carrots (cut into 1-inch pieces)
- 2 ½ cups tomatoes (cored and cut into wedges)
- 1 green pepper (sliced into 1-inch pieces)
- 2 cups turnips (1 inch cubes)
- 3 cups celery (cut into 1-inch pieces)
- ½ cup fresh parsley (roughly chopped)
- 3 cloves garlic (sliced in 4)
- 5 whole black peppercorns
- 2 sprigs thyme
- 2 bay leaves
- 16 cups water
Instructions
- Preheat the oven to 450°.
- In a large bowl add the onions, tomatoes, carrots, green peppers, and turnips and drizzle with olive oil and stir well to ensure well coated. Place veggies onto a large baking sheet.
- Roast in the oven stirring veggies every 15 minutes, until vegetables are tender and onions are caramelized, about 50 minutes.
- In a large stock pot add the roasted vegetables, water and the rest of the ingredients.
- Bring to a low simmer over medium high heat. Reduce heat to medium-low and continue to simmer, uncovered, until liquid is reduced by almost half, about 30 to 40 minutes.
- Pour the vegetable broth through a cheesecloth or fine mesh strainer into a large bowl. You can eat the vegetables or put them in a freezable container for another use.
Notes
- This broth can be used as a base for soups or cooked grains.
- Store any leftover vegetables in a freezable container for future use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 4g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg