Recipe Details

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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


  • 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


Prep:30 mCook:90 mReady:2 h
  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
  3. Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
  4. 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.
  5. Strain broth into a large bowl, reserving vegetables for another use.

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