Vegetable Broth

There were a few soups on my to try list that called for vegetable broth and I thought that instead of buying vegetable broth it would be more fun to make my own. A vegetable broth is pretty simple; you just simmer vegetables and herbs in water for a long period of time. I decided to form the base of the broth with onions, celery and carrots. I have been wanting to use fennel more so I made sure that I had some of that but otherwise I just threw in what I had. Since roasting vegetables really brings out their flavour I knew that I would have to roast the vegetables for the broth. The broth turned out really well. It had an amazing aroma and a full and robust flavour. Broths and stocks generally freeze well so you can make a lot and freeze the extra for later use.

Vegetable Broth

Vegetable Broth

ingredients
  • 2 onions (cut into big chunks)
  • 2 carrots (cut into big chunks)
  • 2 stalks celery (cut into big chunks)
  • 1 head of garlic
  • 1 red pepper (cut into big chunks)
  • 1 bulb fennel (cut into big chunks)
  • 1 handful mushrooms (cut into big chunks)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 handful sage leaves
  • 1 tomato (cut into big chunks)
  • 3 bay leaves
  • * water
directions
  1. Toss the onions, carrots, celery, garlic, red pepper, fennel, and mushrooms in the olive oil with the salt and pepper.
  2. Roast the vegetables in a preheated 400F/200C oven until golden browned, about 40-60 minutes.
  3. Place the roasted vegetables,thyme, rosemary, sage, tomato and bay leaves in a large stock pot.
  4. Fill the pot with water.
  5. Bring to a boil, reduce the heat and simmer for 4-6 hours adding more water if needed.
  6. Strain the solids from the vegetable broth.
Use in:
Pumpkin Chorizo and Black Bean Soup
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Spinach and Artichoke Dip Tortellini Soup
Creamy Roasted Mushroom and Brie Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup
Caramelized Pear and Blue Cheese Soup
Quick and Easy Chinese Hot and Sour Soup
Crispy Honey Lemon Cauliflower on Chili and Garlic Stir Fried Zoodles
Creamy Roasted Asparagus and Brie Cauliflower Soup
Cream of Asparagus Soup
Hungarian Mushroom Soup
Tofu and Wakame Miso Soup
Soupe a la Courgette (Zucchini Soup)
Cauliflower and White Cheddar Soup with Dill
Thai Pumpkin Soup
Split Pea Soup
Cream of Mushroom Soup
Roasted Cauliflower and Poblano Pepper Soup
Corn Chowder
Roasted Tomato Soup
Sweet Potato Soup
Risotto
Chinese Hot and Sour Soup
Black Bean and Roasted Pepper Soup
Sweet Potato and Peanut Soup
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Pumpkin and Black Bean Soup
Roasted Broccoli and Cheddar Soup
Roasted Cauliflower and Aged White Cheddar Soup
Ale and Cheddar Soup
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Creamy Mushroom and Roasted Cauliflower Soup
Roasted Pumpkin, Pancetta and Sage Soup
Beer Mac n Cheese Soup
Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Roasted Apple and Aged White Cheddar Soup
Jalapeno Popper Chicken Soup
Roasted Asparagus and Mushroom Poutine
Pumpkin and Chicken Tagine
Cauliflower Chowder
Creamy Parmesan Mushroom and Spinach Tortellini Soup
Cilantro Lime Shrimp Scampi with Zucchini Noodles
Creamy Garlic and Brie Mushrooms
Cajun Shrimp Cauliflower Alfredo Linguini
Spicy Roasted Corn and Jalapeno Avocado Soup

8 comments:

noble pig said...

Beautiful again. I really want to have dinner at your house!

Laura @ Hungry and Frozen said...

I love the idea of roasting the vegetables first. Sounds great :)

Sylvie said...

YOu're so good making your own stock/broth. I have to admit that most of the time I'm lazy and will buy it. Every now and then I'll make chicken stock though and usually really enjoy it. It makes the house smell so good.

Lisa said...

That sounds like a fine broth. Roasting the vegetables is an inspired idea. I will remember this! When I have the time, I make my own too and freeze it in 1 - 2 cup portions.

Rosie said...

Oh this Kevin looks SO tasty!! Great idea in roasting the veggies brings much more flavour to the broth :)

Rosie x

ejm said...

I like to put a sweet potato (as in yam) and an apple or pear into vegetable stock - I got the idea from one of the Moosewood cookbooks - they add just the right amount of sweetness. Parsnips are good too.

Good idea to roast the vegetables first. And great idea to use fennel!

-Elizabeth

Kevin said...

Adding sweet potato and/or apples/pears sounds for a bit of sweetness sounds interesting. I will have to try it.

Anonymous said...

Adding potatoes or a starch of any kind for that matter will make your stock cloudy, a quality you don't want. S

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