Reviewed: Nov. 4, 2009

I love that I can use up veges for my soups! I always have extra veges in the fridge, and didn't think about using them to flavor it. I don't really like eating all the veges, but the flavor is great when sauteed and strained. Mmmm!

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Stacey

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

This broth was okay. I think since I'm not a huge fan of cooked carrots and celery, that did it in for me. My boyfriend liked it a lot though.

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Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Sep. 14, 2009

I liked this soup alot. The only change I made was I didn't add turnips but I added a roast to it. Making it a beef/veg soup. I think it is rather bland so next time I will add more spices. I will make it again.

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NS

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Reviewed: Sep. 9, 2009

A very good broth. I used a yam instead of turnips and added 2 Thai chili peppers, but otherwise made it pretty much as described. The yam made the soup quite sweet and I had to add a considerable amount of salt to cut the sweetness. The chilis were VERY hot and made the soup quite spicy which I personally loved, though others may not. I added extra of all the spices (pepper, clove, garlic) and I think that without the chilis, I would not have liked this soup very much (I think it would have been too bland) which is why I'm giving it 4 instead of 5 stars. But the combination of sweet, salty and spicy made the soup quite good. I ground up the veggies the next day and mixed them with oatmeal and eggs and made a ton of veggie burgers which were delicious!

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Bekkah

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 27, 2008

I made this to use for my Thanksgiving turkey stuffing. I added mushrooms because I love them. Going to chop and freeze the leftover roasted veggies to use in turkey meatloaf.

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Bake-o-rama

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 6, 2008

Absolutely the best - adds rich flavors to recipes. Originally I made it to brine a turkey - worth the work.

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The Sanguine Chef

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: May 6, 2008

I add my superlatives to everyone else's. This recipe certainly takes longer, but there's no substitute for the flavor imparted by roasting the veggies first. Slight modification: I added about a fist-sized sweet potato to the recipe, too, and used fewer tomatoes than called for.

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Barley's luminary

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Reviewed: Feb. 9, 2008

As a recently converted vegetarian I really loved this recipe too. It's richness of flavor satisfies my occassional meat tooth. I too cut back on the parsley (not a big fan). I also added a few DRIED Shitake mushrooms which gave the broth an even richer and more meaty (beefy) flavor. I know that isn't something that longterm vegetarians care about but it might be helpful to meat eaters who want to become vegetarians but need a flavorful way to wean themselves from the flavor of meat.

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TampaZeke

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Reviewed: Jan. 3, 2008

I made the broth as directed. It is really quite nice - the flavor is wonderful. I'm using it as a base for a kale and white bean soup recipe elsewhere on this site. As others have mentioned the roasting vegetables create a lovely aroma. Recommended!

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Veg*n Mom

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2007

THANKS FOR THIS RECIPE I NEEDED VEGETABLE BROTH FOR MY TURKEY BRINE. I USED THE LEFTOVER BROTH AND VEGGIES TO MAKE A POT A SOUP FOR MY KIDS.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Oct. 10, 2007

This veggie broth turned out great! However, I'd recommend only roasting the vegetables in the oven for about 1/2 an hour. The veggies would have been burned if I would have cooked them for over an hour as the recipe listed. (My oven is calibrated correctly).

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rltaylor

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Jul. 27, 2007

I made this in a crock pot all day and the broth came out too bland for me to eat by itself. I ended up using it for veggie pot pie which was tasty.

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Marie

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: May 24, 2007

I didn't think this vegetable broth was as impressive as the other reviewers, it was good but... I didn't have clove but I can imagine that would be the difference between okay and great. The vegetables roasting made the house smell really good which was nice.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 3, 2007

Roasting the veggies gave a nice caramel color and rich flavor. No turnips or gr. peppers, but still lots of good taste.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 23, 2006

This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 17, 2006

Loved it. Absolutely loved it. I'll never buy canned or boxed broth again.

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VIVACLEO

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Reviewed: Sep. 30, 2006

Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.

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CHESSDILORENZO

Cooking Level: Expert

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Reviewed: Sep. 15, 2006

Making this broth made my apartment smell great! It was great for risotto, when the most important thing is the broth. I made a double batch, reduced it by half, and then froze it in ice cube trays.

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Addie Smock

Home Town: Bloomington, Indiana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 29, 2006

I can't decide which is better: The smell of the roasting vegetables through the house or the taste of the broth! Very good.

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sininen

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Reviewed: Apr. 16, 2006

I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this site and froze the remainder in ice cube bags. Will definitely keep this in my freezer full time. Thanks.

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