How to make it

  • Preheat oven to 400F.
  • Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
  • Roast for 20 minutes.
  • Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns. See Photo
  • Bring stock to a boil, then reduce heat to a simmer.
  • Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
  • Strain stock, discard solids and keep in fridge or freezer to store.

Reviews & Comments 5

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    " It was good "
    pointsevenout ate it and said...
    Nice quick recipe in its own respect. Used as a base for Jamaican Green Velvet Soup
    See also Rich Roasted Veggie Stock
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  • NPMarie 7 years ago
    This looks so rich & delicious, I can't wait to try this with your Rather French Onion Soup..thanks so much:)
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  • ttaaccoo 11 years ago
    When my tomatoes are ripe--this is on the List!! Sounds really nice.

    thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    Buying veggie stock in a box is just *so* wrong to me. I've been looking for a good homemade veggie stock recipe and I have a feeling THIS is it! I look forward to using it in my next batch of lentil soup! Thank you!
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  • fishtrippin 12 years ago
    Great post! A real good alternative to meat stock. Lots of flavor and fairly low sodium. Thanks!
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    " It was excellent "
    morninlite ate it and said...
    Ah, the rich taste of roasted veggies in a soup! perfect.
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