Roasted Vegetable Broth - The Jewish Chronicle

Ingredients

• 4 large carrots, halved lengthways
• 2 stalks celery, halved
• 1 fennel bulb, sliced into thirds
• 3 large onions, cut in thick slices
• 8 garlic cloves
• 2 courgettes, halved
• 4 shiitake mushrooms, wiped clean and halved
• 1 large parsnip, halved lengthways
• 1 to 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• ½ tsp black peppercorns
• ½ tsp red peppercorns or red pepper flakes
• 2 bay leaves
• A few sprigs each of flat parsley, oregano, and thyme
• 1 sheet of kombu (see footnote)