Recipe by sarahhouston
"This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock."
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1 whole head
carrots, cut into chunks
celery, cut into chunks
onions, cut into chunks
green pepper, quartered
salt and pepper to taste
1 1/2 teaspoons
1 1/2 teaspoons
Very tasty stock!
I don't like wasting food so after I strain the stock, I put all veggies on the blender with some liquid (stock) and a little bit of milk or cream.
My kids love this creamy veggie soup ( a great source of fiber)
I only had a red pepper on hand so used that, and didn't have a tomato. The flavor of the stock was fine, but so much evaporated during the simmering time I had less than 4 cups when I was done - and I only let it simmer for an hour. Is it normal to lose that much during the cooking process? I was hoping for a bigger batch.
I love this!!!! I'd never even thought of making my own veggie broth and it's in so many recipes. It's also a great substitute for chicken broth. This is a great way to get rid of vegetables in your fridge that are no longer fresh. I also love the comment about putting the veggies in the blender and making a cream soup with them, I also hate wasting anything. I blended mine with a little of the broth and added sour cream and cheddar. Absolutely delicious!!! To think, I almost threw them away!
This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut the carrot pieces into about 2" chunks. After I cooked everything and the broth was finished, the carrots were still firm enough to cup into slices (I used large carrots.) I ended up using this as a base for a vegetarian matzo ball soup where I added fresh made matzo balls (see package directions - very easy) and homemade noodles (on this site) plus the sliced carrots and a little parsley. My friends gave it an 11 grade out of 10. This will be a staple for me. I also pureed the leftover vegetables and added some broth and milk with cheddar cheese. Next time I will cook up some broccoli, mash it up a bit and add it to this mix. It makes a great base for a broccoli cheese soup. Plus, if you've never cooked the garlic like this before, it's wonderful. I did make some homemade bread and threw in an extra head in the cooking process. If you squeeze the garlic and add a little butter, and spread it on bread with some fresh grated parmesan, it's YUMMY. This is such a great recipe because you can do so much when roasting the vegetables. Oh, and I did add a 1/2 bunch of parsley to the broth when cooking.
This is a FANTASTIC stock recipe. I've made it even easier by using disposable aluminum pans for roasting the vegetables. Then I put all the ingredients in my slow cooker and put it on high for two hours, then on low for an additional eight hours. Delicious! And SOOOOO easy!
Beautiful stock, the soup idea was fantastic. Be sure to add enough salt to bring out the flavor, not enough and it ended up being bland. Much cheaper than store bought stock, and much more flavorful. It was hard to not just eat the carrots straight out of the pot! I used dried bay leaves and parsley, I upped the parsley to 2 teaspoons, and used a whole branch of fresh thyme. I used two tomatoes, instead of one, as well. Will definitely keep this delicious stock on hand.
The green bell pepper was too overpowering. Next time I'll leave it out. Overall good flavor.
One of the most tasty soups I've ever had. The dried thyme and the taste of the roasted veggies dominate among the others. Also very easy to cook even for an amateur in cooking.. like me.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
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