Recipe Details
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Recipe provided by AllRecipes.com
World's Greatest Vegetable Broth
This vegan broth is made with caramelized roasted vegetables, fresh parsley, garlic, and black peppercorns for 2 quarts of broth with terrific flavor.
Makes:8 servings
Ingredients
- 1½ pounds sweet onions, peeled and cut into wedges
- 1 pound tomatoes, cored and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1 pound green bell pepper, cut into 1-inch pieces
- ½ pound turnips, cubed
- 2 tablespoons olive oil
- 1 pound celery, cut into 1-inch pieces
- 1 bunch fresh parsley, chopped
- 3 cloves garlic
- 6 whole black peppercorns
- 3 whole cloves
- 1 bay leaf
- 1 gallon water
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Directions
Prep:30 mCook:90 mReady:2 h
- Preheat the oven to 450 degrees F (230 degrees C).
- Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
- Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
- Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
- Strain broth into a large bowl, reserving vegetables for another use.