Roasted Vegetable Broth
Roasting brings out the naturally rich flavour of vegetables and makes a more savoury broth.
Number of servings : about 6 cups
Prep time: 10 minutes
Cooking time: 30 minutes
Type of meal : | Soups | Soups
Special diet :
2 tablespoons olive oil
3 large carrots
2 medium parsnips, peeled
2 onions, cut into eighths
2 stalks celery, with leaves, halved
4 cloves garlic, unpeeled
3 plum tomatoes, halved
8 cups water
6 sprigs parsley
3 thin slices ginger, unpeeled
1 teaspoon salt
¾ teaspoon dried rosemary, crumbled
- Preheat oven to 400°F (204°C). Pour oil into 13 x 9-inch (33 cm x 22 cm) roasting pan. Add carrots, parsnips, onions, celery, and garlic. Stir to coat vegetables.
- Roast until vegetables are lightly colored, about 30 minutes. Scrape up any browned bits from the bottom of the pan.
- Transfer vegetables to a 5-quart (4.7 L) Dutch oven or stockpot. Add tomatoes, water, parsley, ginger, salt, and rosemary. Bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until vegetables are very tender and broth is richly flavored, about 1 hour.
- Line strainer with two layers of dampened cheesecloth. Strain stock into large bowl. Discard vegetables and herbs. Cool stock completely.