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Roasted Vegetable Broth Recipe

Ingredients

How to make it

  • Heat oven to 425 degrees. Place onion, celery, carrots, parsnips, fennel, leeks, garlic & parsley stems in a roasting pan & add olive oil, mix with vegetables. Roast, turning vegetables every 10 minutes, until golden brown, about 30-40 minutes.
  • Place the roasted vegetables, thyme, bay leaves, peppercorns & salt in a stockpot. Add 2 quarts of water, bring to a boil. Reduce heat, simmer for about 30 minutes. Remove from heat & strain through a colander lined with a damp cheesecloth.
  • Use as a base for your favortie vegetable soup recipes. Before serving, adjust seasonings.

People Who Like This Dish 6
Reviews & Comments 4

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  • squirrel_nut 13 years ago
    tis the season for soups and stews. this looks like a very nice base. thanks!
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  • chuckieb 13 years ago
    That's a really nice recipe Marie Thanks! Beats buying the commercially made Veggie broths. I have never bought a fennel bulb in my life but here's to new things!
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  • quaypocooks 13 years ago
    Roasted vegetable brother is awesome.
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  • FavoriteFixins 13 years ago
    I use it for making gravies also.
    Was this review helpful? Yes Flag

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nativeprincess Magalia, CA

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