Description
- Discover how to make Roasted Veggie Infusion Broth with simple ingredients for a rich, flavorful homemade vegetable stock
Ingredients
Scale
- 2 large onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head of garlic
- 1 red bell pepper, roughly chopped
- 1 fennel bulb, roughly chopped
- A handful of mushrooms, roughly chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 sprig of thyme
- 1 sprig of rosemary
- A handful of sage leaves
- 1 tomato, roughly chopped
- 3 bay leaves
- Water (enough to fill the pot)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together the onions, carrots, celery, garlic, red pepper, fennel, and mushrooms with olive oil, salt, and pepper.
- Spread the vegetables out on a baking sheet and roast them in the oven for 40-60 minutes, or until they are golden brown and tender.
- Once roasted, transfer the vegetables to a large stock pot. Add the thyme, rosemary, sage, tomato, and bay leaves.
- Fill the pot with enough water to cover the vegetables. Bring it to a boil, then reduce the heat and simmer for 4-6 hours. Add more water as needed to keep the vegetables submerged.
- After simmering, strain the solids from the broth, and your homemade vegetable stock is ready!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 90 kcal per serving
Keywords: #HomemadeBroth #VeggieGoodness #HealthyEating #PlantBased #ComfortFood