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
- 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
Directions
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
Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
Step 4
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.
Step 5
Strain broth into a large bowl, reserving vegetables for another use.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 133 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Sodium132mg | 6% |
Total Carbohydrate23g | 8% |
Dietary Fiber7g | 24% |
Total Sugars11g | |
Protein4g | |
Vitamin C81mg | 404% |
Calcium113mg | 9% |
Iron2mg | 9% |
Potassium802mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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