Roasted Vegetable Stock Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup carrot, peeled and chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup sweet potato, peeled and coarsely chopped
1 cup fresh tomatoes or 1 cup canned tomato, chopped
5 garlic cloves, minced
1 tbsp canola oil
1/2 tsp whole black peppercorn
1/2 tsp salt
10 1/2 cups water

Directions:

Preheat oven to 400 degrees Fahrenheit.
Combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
Bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
Transfer the roasted vegetables to a large nonreactive soup pot.
Add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
Add the remaining 10 cups water; cover; bring to a boil.
Lower the heat and simmer for 30 minutes.
Strain.
Use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.44 Kcal (458 kJ)
Calories from fat	34.81 Kcal
		% Daily Value*
Total Fat	3.87g	6%
Cholesterol	0.27mg	0%
Sodium	374.15mg	16%
Potassium	461.2mg	10%
Total Carbs	17.27g	6%
Sugars	6.43g	26%
Dietary Fiber	3.79g	15%
Protein	2.32g	5%
Vitamin C	13.6mg	23%
Vitamin A	0.7mg	22%
Iron	0.4mg	2%
Calcium	113.6mg	11%

Amount Per 100 g
Calories	13.57 Kcal (57 kJ)
Calories from fat	4.32 Kcal
		% Daily Value*
Total Fat	0.48g	6%
Cholesterol	0.03mg	0%
Sodium	46.41mg	16%
Potassium	57.21mg	10%
Total Carbs	2.14g	6%
Sugars	0.8g	26%
Dietary Fiber	0.47g	15%
Protein	0.29g	5%
Vitamin C	1.7mg	23%
Vitamin A	0.1mg	22%
Iron	0.1mg	2%
Calcium	14.1mg	11%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Split Pea Soup

Carrots, sliced, Onion, diced, Stalks celery, diced and 6 more..
Autumn Vegetable Soup

Butter, Onions, chopped, Garlic, minced, Carrots, chopped and 10 more..
All Day Beef Stew

Beef stew meat, Carrots, cut in chunks, Onion, chopped and 9 more..
Butternut Squash Bisque

Butternut squash, Butter, Carrots, sliced, Onion, chopped and 8 more..
Jumpin’ Jambalaya

Shrimp, peeled and chopped, Smoked turkey sausage , pieces and 13 more..
Wendy's Beef & Bean Chili

Extra lean ground beef or 2 lbs chili-style ground beef and 12 more..
Italian Lamb Shanks

Lamb shanks, Tomato sauce, Red wine and 10 more..
Tasty Lentil Bowl

Lentils, Carrot, Onions, Flax oil, Tomato paste, Paprika and 5 more..
Veggie Soup With Dumplings

Chopped onion, Diced carrot, Sliced celery and 17 more..
Vegetable Carrot Soup

Sliced carrots, Chopped onion, Chopped celery and 7 more..
Chourico Stew

Water, Portuguese chourico sausage, diced, Potatoes, diced and 11 more..
Crock Pot Chuck Roast With Vegetables

Sliced carrots, Chopped onion, Sliced celery and 6 more..
Can Can Potato Corn Chowder

Potato, chopped (may use canned), Carrots, chopped and 11 more..
Carrot and Coriander Soup

Carrot, chopped, Vegetable oil, Butter, Onion, chopped and 7 more..