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
- ½ pounds sweet onions, peeled and: 1 piece (cut into wedges)
- tomatoes, cored and quartered: 1 pound
- carrots: 1 pound (cut into 1-inch pieces)
- green bell pepper: 1 pound (cut into 1-inch pieces)
- turnips: 0.5 pound (cubed)
- olive oil: 2 Tbsp
- celery: 1 pound (cut into 1-inch pieces)
- bunch fresh parsley: 1 piece (chopped)
- garlic: 3 clove
- whole black peppercorns: 6 piece
- whole cloves: 3 piece
- bay leaf: 1 piece
- gallon water: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat. Dotdash Meredith Food Studios
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Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Strain broth into a large bowl, reserving vegetables for another use. Dotdash Meredith Food Studios
