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Roast Vegetable Stock

fatfree.kitchen's picture
Ingredients
  Butternut squash/Acorn squash 1⁄2 Medium, cut in to chunks
  Turnips 2 , quartered
  Onions 4 Large, coarsely chopped
  Carrots 5 , cut in to chunks
  Celery stalks 4 , cut in to chunks
  Garlic 3 Clove (15 gm)
  Tomatoes 3 Medium, chopped
  Dried thyme leaves 1 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Ground white pepper 1 Teaspoon
  Water 4 Quart
Directions

1. Preheat oven to 450 degrees.
2. Combine squash, turnips, onions, carrots, celery, garlic, and tomatoes in a shallow baking dish.
3. Bake for 50 minutes, stirring several times.
4. Place roasted vegetables, thyme, parsley, and white pepper in a heavy soup pot with the water. Bring to a boil, reduce heat, and simmer for 2 hours or until reduced by half.
5. Cool to room temperature. Strain the liquid, pushing down on solids gently to extract as much liquid as possible. Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1193 Calories from Fat 39

% Daily Value*

Total Fat 5 g7%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 607.6 mg25.3%

Total Carbohydrates 286 g95.3%

Dietary Fiber 60.5 g241.9%

Sugars 107 g

Protein 33 g65.9%

Vitamin A 2786.3% Vitamin C 647.2%

Calcium 107.8% Iron 101.6%

*Based on a 2000 Calorie diet

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Roast Vegetable Stock Recipe