Name: VEGETABLE BROTH
Ingredients: 2 Tablespoons olive oil; 1 yellow onion, chopped; 1 leek, roughly chopped; 4-5 carrots, roughly chopped; 2-3 turnips, roughly chopped; 2-3 stalks of celery, roughly chopped; 1 cup cremini mushrooms, cleaned and chopped; 2 bay leaves; 5-6 sprigs of fresh herbs, such as rosemary, thyme, or greek oregano; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper

VEGETABLE BROTH

This simple, warming vegetable broth is extremely versatile and can be made with virtually any vegetables you have in the refrigerator. If you only like to eat broccoli crowns, use the stems in the soup. If you have tomatoes, chop them up and toss them in. If you don't like mushrooms, leave them out. The recipe listed here is only a guide.

[cooked-sharing]

Yields1 Serving

2 Tablespoons olive oil

1 yellow onion, chopped

1 leek, roughly chopped

4-5 carrots, roughly chopped

2-3 turnips, roughly chopped

2-3 stalks of celery, roughly chopped

1 cup cremini mushrooms, cleaned and chopped

2 bay leaves

5-6 sprigs of fresh herbs, such as rosemary, thyme, or greek oregano

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

Place all ingredients in a roasting pan. Roast in a 425 degree oven for about 45 minutes, or until the vegetables soften and the onions begin to caramelize.

Transfer the mixture to a large stockpot. Add 12 cups of water and bring to a rolling boil. Reduce the heat to medium and simmer for 1-2 hours.

Strain the broth in a fine mesh sieve to remove all solids.

Add herbs and seasonings to taste.

CategorySoups

As an alternative, puree the vegetables in the broth to make a thicker vegetable soup. If you choose to go this route, you may want to add a few red-skinned or yukon potatoes in step 1 for texture.

Ingredients