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home > recipes > soups > roasted vegetable broth
2 large green bell peppers, seeded and sliced 3 large tomatoes coarse chopped, remove cores 1 large peeled onion sliced 4 large peeled carrots coarse cut few cloves of garlic, peeled and left whole 1/2 bunch of celery coarse chopped 1 bulb fennel, sliced 1 large turnip or parsnip peeled and coarse chopped 1 bunch of fresh Italian parsley Olive oil salt and pepper as desired I made this broth for a sick friend who is on a fluid diet. Roasting the vegetables intensifies the flavor of the vegetables. This is so much better than canned vegetable broth and this broth can be used as a soup base and or gravy if thickened. The left over vegetables also make a delicious puree. In a roasting pan, place all vegetables ( except parsley ) and drizzle with about 1/4 cup olive oil and stir to coat well. Roast in a 425 F oven, stirring and turning every 15 minutes until vegetables get soft and begin to brown. It may take 1/2 hour or more. Make sure you turn and stir the vegetable so they don't burn. Then place all vegetables in a pot and cover with 2 quarts of water or enough water to completely cover vegetables by a few inches. . Add the chopped parsley and bring all to a boil. Then reduce heat to a simmer and simmer uncovered about 20 minutes. Pour contents through a strainer into another pot to contain the broth. Season the broth with salt and pepper as desired. As for the remaining vegetables, if desired, puree them in a blender or processor until smooth. Season to taste and add some grated cheese . Makes a good vegetable side dish. Yield: 6+ servings for broth and 4+ servings for the puree

Roasted Vegetable Broth


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keyword: roasted
keyword: vegetable
keyword: broth
recipes for soups
recipes by butterflydog
Email Address:
(posted March 19, 2008)

2 large
green bell peppers, seeded and sliced
3 large tomatoes
coarse chopped, remove cores
1 large peeled
onion sliced
4 large peeled carrots
coarse cut
few cloves of
garlic, peeled and left whole
1/2 bunch of
celery coarse chopped
1 bulb
fennel, sliced
1 large
turnip or parsnip peeled and coarse chopped
1 bunch of fresh
Italian
parsley
Olive oil
salt and pepper as desired

I made this
broth for a sick friend who is on a fluid diet. Roasting the vegetables intensifies the flavor of the vegetables. This is so much better than canned vegetable broth and this broth can be used as a soup base and or gravy if thickened. The left over vegetables also make a delicious puree.

In a roasting
pan, place all vegetables ( except parsley ) and drizzle with about 1/4 cup
olive oil and stir to coat well. Roast in a 425 F oven, stirring and turning every 15 minutes until vegetables get soft and begin to brown. It may take 1/2 hour or more. Make sure you turn and stir the vegetable so they don't burn.

Then place all vegetables in a
pot and cover with 2 quarts of water or enough water to completely cover vegetables by a few inches. . Add the chopped parsley and bring all to a boil. Then reduce heat to a simmer and simmer uncovered about 20 minutes.

Pour contents through a
strainer into another
pot to contain the broth. Season the broth with salt and pepper as desired.

As for the remaining vegetables, if desired, puree them in a
blender or processor until smooth. Season to taste and add some grated cheese . Makes a good vegetable side dish.

Yield: 6+ servings for broth and 4+ servings for the puree


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