Roasting vegetables is a simple and delicious way to elevate the flavor of many of our favorite vegetables. When you make a soup from a roasted veggie stock, the same holds true. You will never go back to standard vegetable stock after tasting the difference this recipe brings to your favorite vegetable based soups. This recipe IS vegetarian and vegan-friendly.
ROASTED VEGGIE STOCK
- 1 whole head garlic
- 4 carrots, cut into 1 inch chunks
- 4 stalks celery, cut into 1 inch chunks
- 3 onions, cut into 1 inch chunks
- 1 green pepper, quartered
- 1 tomato, quartered
- 1/3 cup olive oil
- salt and pepper to taste
- 8 cups water
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried parsley
Preheat oven to 400 degrees F. Cut the top off the head of garlic. Arrange the garlic and veggies in a roasting pan in a single layer. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Pop the roasted garlic from the skins and combine all of the ingredients in a large stock pot set over medium high heat. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours. Strain through a sieve lined with cheesecloth and cool.
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