ROASTED VEGETABLE STOCK
3 mediumcarrors cut into 2 inch pieces
2 mediumstalks celery cut into 2 inch pieces
2 smallonions cut into quarters
2 clovegarlic cut in half
1 largepotato diced
1 mediumbell pepper quarted
·salt and pepper to taste
·herbs; dill, rosemary, oregano and a little mint if wanted
How to Make ROASTED VEGETABLE STOCK
- Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting.
- Combine all ingredients in a large soup pot and cover with water. Bring to a boil.
- Cover and simmer until vegetables are tender about 1 hour.
- Remove from heat, cool and strain, use liquid as a base for vegetable soup or for recipes calling for broth or stock