Roasted Vegetable Broth Recipe
Use this simple Roasted Vegetable Broth as the base for any of your favorite soups.
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Cooking tools:
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Heat-safe bowl
Ingredients
- 4 medium carrots, scrubbed, cut into 2-inch/5-cm pieces
- 2 medium yellow onions, peeled and quartered
- 2 celery sticks, cut into 2-inch pieces
- 4 garlic cloves, peeled
- 1 small-medium parsnip, scrubbed and quartered
- 8 medium mushrooms (button mushrooms are fine), cut in half
- 2 tablespoons fat of your choice
- Unrefined salt
- Freshly ground pepper
- 1 1/2 teaspoons dried thyme, or 6 to 8 sprigs fresh thyme
- Handful fresh parsley 2 bay leaves
- 1 tablespoon black peppercorns
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