Vegetable Broth

Name: Vegetable Broth
Ingredients: 3 medium leeks, white part only, cut in half lengthwise, washed well, and cut across into 1-inch lengths; 2 medium tomatoes; 3 medium carrots, peeled and coarsely chopped; 2 medium onions, peeled and quartered; 2 cloves garlic, smashed and peeled; 2 bay leaves; Stems from 2 bunches parsley; 1 cup celery leaves; 1 bunch spinach, stemmed, washed well, and cut across into 2-inch strips; 2 tablespoons olive oil; 3 medium leeks, white part only, cut in half lengthwise, washed well, and cut across into 1-inch lengths

Preparation info

Makes
8 cup

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

For a smoother and more unctuous mouth feel, add tapioca starch to the finished broth, see the variation.

Ingredients

2 cloves garlic, smashed and peeled
2 medium onions, peeled and quartered
3 medium carrots

Soup
Vegan
Gluten-free

Method

To Make Roasted Vegetable Broth

Heat the oven to 500°F with a rack in the middle.

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 minutes more. Move the vegetables around in the pan and roast for 10 minutes more or until all