Roasted Vegetable Broth Recipe

Roasted Vegetable Broth Recipe

Ingredients

Makes about 6 cups

• 1 large onion, thickly sliced
• 2 large carrots, chopped
• 1 celery rib, chopped
• 1 large potato, unpeeled and chopped
• 3 garlic cloves, unpeeled and crushed
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 8 cups water
• 1/2 cup coarsely chopped fresh parsley
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 tablespoon soy sauce

Method

1. Preheat the oven to 425°F
2. In a lightly oiled 9 x 13-inch baking pan, place the onion, carrots, celery, potato and garlic
3. Drizzle with the oil and sprinkle with salt and pepper to taste
4. Roast the vegetables until they are slightly browned, turning once, about 30 minutes total
5. Set aside for 10 minutes to cool slightly
6. Place the roasted vegetables in a large stockpot
7. Add the water, parsley, bay leaves, peppercorns, soy sauce and salt to taste
8. Bring to a boil and then reduce heat to low and simmer, uncovered, until the broth has reduced slightly and is a deep golden color, about 1 hour
9. Set aside to cool, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release all the liquid
10. Discard solids
11. Cool broth completely, then portion into tightly covered containers and refrigerate for up to 4 days or freeze for up to 3 months

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