Vegetable Broth
- 2 cloves garlic, smashed and peeled
- 2 medium-large onions, quartered
- 3 medium carrots, peeled and cut into 1-inch lengths
- 3 medium tomatoes, coarsely chopped
- 3 medium leeks, white parts only, split in half lengthwise, cleaned and cut into 1-inch lengths
- 2 tablespoons olive oil
- 1 medium bunch spinach, stemmed, washed well and cut across into 2-inch strips
- 1 cup celery leaves
- Stems from 2 bunches fresh parsley (reserve the leaves for another use)
- 2 European bay leaves
- For roasted vegetable broth: Place a rack in the middle of the oven and preheat the oven to 500F.
- Place the garlic, onions, carrots, tomatoes, and leeks in a large roasting pan.
- Add the olive oil and toss to coat.
- Roast for 15 minutes.
- Turn the vegetables and roast for 15 more minutes.
- Move the vegetables around in the pan and roast them for 10 more minutes, or until the vegetables are all nicely browned and the tomatoes are collapsing.
- Transfer the roasted vegetables to a tall narrow stockpot.
- Add the spinach, celery leaves, parsley stems and bay leaves to the pan.
- Place the pan on the stovetop and add 7 cups water.
- Bring to a boil, scraping up any browned bits from the sides and bottom of the pan with a wooden spoon.
- Pour this liquid over the vegetables in the stockpot.
- For plain vegetable broth: Place all the ingredients plus 8 cups water in a tall narrow stockpot.
- Bring to a boil.
- Lower the heat and simmer, partially covered, for 45 minutes.
- For either method: Strain the broth through a damp-cloth-lined sieve.
- Use immediately or refrigerate for up to 3 days or freeze.
garlic, onions, carrots, tomatoes, leeks, olive oil, well, celery, parsley, bay leaves
Taken from www.cookstr.com/recipes/vegetable-broth-2 (may not work)