This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!
World’s Greatest Vegetable Broth
This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!
Ingredients
- 1 ½ 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
Instructions
- 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.
