This vegan broth is made with caramelized roasted vegetables, fresh parsley, garlic, and black peppercorns for 2 quarts of broth with terrific flavor.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
133 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
Step 3
Strain broth into a large bowl, reserving vegetables for another use.
Step 4
Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
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, 20 to 40 minutes.
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 tomatoes, cored and quartered
1 pound carrots, cut into 1-inch pieces
1 pound green bell pepper, cut into 1-inch pieces
1 pound celery, cut into 1-inch pieces
1.5 pounds sweet onions, peeled and cut into wedges
