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roasted-vegetable-stock-recipe

Roasted Vegetable Stock Recipe

This roasted vegetable stock is rich and flavorful, perfect for soups and stews.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Stock
Cuisine: Universal
Servings: 8 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 2 cups Carrots, chopped
  • 2 cups Celery, chopped
  • 2 cups Onions, chopped
  • 1 cup Tomatoes, chopped
  • 4 cloves Garlic, crushed
  • 2 tablespoon Olive oil
  • 8 cups Water
  • 2 teaspoon Salt
  • 1 teaspoon Black peppercorns
  • 2 pcs Bay leaves

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place chopped carrots, celery, onions, tomatoes, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
  3. Roast in preheated oven for 30-40 minutes, stirring occasionally, until vegetables are browned.
  4. Transfer roasted vegetables to a large pot. Add water, salt, peppercorns, and bay leaves.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Strain the stock through a fine-mesh strainer. Discard solids.
  7. Let the stock cool, then store in the refrigerator or freezer.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Sodium: 500mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Roasted, Vegetable Stock
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