Roasted Vegetable Stock
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 cup carrot, peeled and chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup sweet potato, peeled and coarsely chopped
- 1 cup fresh tomatoes or 1 cup canned tomato, chopped
- 5 garlic cloves, minced
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 1⁄2 teaspoon whole black peppercorn
- 1⁄2 teaspoon salt
- 10 1⁄2 cups water
directions
- Preheat oven to 400 degrees Fahrenheit.
- Combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
- Bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
- Transfer the roasted vegetables to a large nonreactive soup pot.
- Add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
- Add the remaining 10 cups water; cover; bring to a boil.
- Lower the heat and simmer for 30 minutes.
- Strain.
- Use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.