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!

• Calories: 133 Calories

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• 3 whole cloves
• 3 cloves garlic
• 6 whole black peppercorns
• 1 bunch fresh parsley, chopped
• 1 gallon water
• 1 pound carrots, cut into 1 inch pieces
• 1 pound celery
• 1 ½ pounds sweet onions
• 1 pound tomatoes, cored
• 1 pound green bell pepper, cut into 1 inch pieces
• ½ pound turnips, cubed

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Peel and slice onions into wedges. Slice tomatoes into quarters.

Step 3

Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.

Step 4

Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour. Meanwhile, discard leaves and tender inner parts of celery; slice into 1-inch pieces and set aside.

Step 5

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.

Step 6

Strain broth into a large bowl, reserving vegetables for another use.