Light Vegetable Broth Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Steps:

• Combine all ingredients in large pot. Bring to boil; reduce heat to low, cover, and simmer until vegetables are very soft and broth is pale golden, stirring occasionally and adjusting heat if necessary to maintain low simmer, about 45 minutes. Season to taste with more salt, if desired. Strain broth through colander; discard vegetables. Strain broth again through fine-mesh strainer. DO AHEAD: Can be made 3 days ahead. Cool, cover, and refrigerate.

Steps:

• Place all the ingredients in a large soup pot.
• Bring to a simmer, then simmer gently, covered over low heat for 40-45 minutes, or until the vegetables are quite tender.
• Strain the stock through 3 layers of cheesecloth.

Steps:

• Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

Steps:

• Wash the vegetables well, removing any soil or sand.
• Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
• On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
• When the vegetables are quite soft and have lost their bright colors, the stock is done.
• Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
• Discard or compost the vegetable solids.
• Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.

Steps:

• Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
• Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.