For an even deeper flavor, consider adding roasted garlic cloves to the roasting pan. If you don't have fresh parsley, dried parsley can be substituted, but use half the amount. The cooked vegetables are delicious tossed with a little olive oil, lemon juice, and fresh herbs.
World's Greatest Vegetable Broth
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS414
Experience the profound flavors of this rich, vibrant vegan broth. A culinary cornerstone, it yields both a deeply flavorful liquid and a medley of tender, cooked vegetables – a delightful bonus for snacking or side dishes. Perfect for freezing and savoring later!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber7 g
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Protein4 g
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Saturated Fat1 g
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Sodium132 mg
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Sugar11 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02 Step
Recipe View Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat. (5 minutes)
03 Step
Recipe View Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
04 Step
Recipe View 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.
05 Step
Recipe View Strain broth into a large bowl, reserving vegetables for another use. (10 minutes)
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Arthur Hauck
Dec 14, 2024I've made this broth several times, and it's always a hit! The roasted vegetables add such a depth of flavor.
Darrion Jenkins
Oct 25, 2023This is my go-to vegetable broth recipe now. It's so easy to make, and the flavor is incredible.
Oscar Willms
May 10, 2023The leftover vegetables are a great bonus! I love snacking on them or using them in salads.