Roasted Vegetable Broth Recipe

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Ingredients:

Serving

1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tbsp olive oil
8 cups water
1 cup coarsely chopped swiss chard ( including stems)
1/2 cup thinly sliced leek (white and pale green parts only)
1/4 cup chopped fresh parsley ( including stems)
1 tsp salt
1 bay leaf
1 large fresh thyme

Directions:

Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.93 Kcal (196 kJ)
Calories from fat	16.08 Kcal
		% Daily Value*
Total Fat	1.79g	3%
Sodium	325.81mg	14%
Potassium	220.64mg	5%
Total Carbs	7.11g	2%
Sugars	2.66g	11%
Dietary Fiber	1.83g	7%
Protein	1.18g	2%
Vitamin C	9mg	15%
Vitamin A	0.2mg	5%
Iron	0.4mg	2%
Calcium	52.5mg	5%

Amount Per 100 g
Calories	14.92 Kcal (62 kJ)
Calories from fat	5.11 Kcal
		% Daily Value*
Total Fat	0.57g	3%
Sodium	103.59mg	14%
Potassium	70.15mg	5%
Total Carbs	2.26g	2%
Sugars	0.85g	11%
Dietary Fiber	0.58g	7%
Protein	0.38g	2%
Vitamin C	2.9mg	15%
Vitamin A	0.1mg	5%
Iron	0.1mg	2%
Calcium	16.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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