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!
Ingredient
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
Direction
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.
