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Roasted Vegetable Stock Recipe

Roasted Vegetable Stock Recipe

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Ingredients:

Serving

1 large onion cut in quarters
2 cloves garlic
1 tomato halved
2 ribs celery cut in large pieces
2 carrots cut in large pieces
1 potato cut in half
1 bunch green onions
2 tbsp olive oil
9 cups water
6 to 8 parsley stems
2 to 3 sprigs fresh thyme or 1/2 to 3/4 dried
3 to 4 peppercorns
2 bay leaves
2 tbsp lite soy sauce

Directions:

Heat oven to 400 degreesF. Put onion, tomato,celery,carrot,garlic,potato and green onions in large shallow roasting or baking pan.
Drizzle with oil, toss to coat.
Bake 30 to 40 minutes or until browned, turning about every 10 minutes so they dont burn.
Remove vegetables, put in large pot.
Add 1 cup water to roasting pan.
Cook on low heat,scrape up the brown bits from the bottom of the pan.
Pour mixture into pot with vegetables.
To veggies add parsley,thyme,peppercorns,bay leaves, soy sauce, and 8 cups water.
Bring to a boil over med/high heat.
Reduce heat to low, simmer, partially covered for 2 hours.
Strain, refrigerate for about 3 days or freeze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	87.15 Kcal (365 kJ)
Calories from fat	42.43 Kcal
		% Daily Value*
Total Fat	4.71g	7%
Sodium	370.96mg	15%
Potassium	227.5mg	5%
Total Carbs	10.15g	3%
Sugars	3.44g	14%
Dietary Fiber	2.15g	9%
Protein	1.79g	4%
Vitamin C	6.9mg	12%
Vitamin A	0.4mg	14%
Iron	0.9mg	5%
Calcium	67.7mg	7%

Amount Per 100 g
Calories	19.46 Kcal (81 kJ)
Calories from fat	9.47 Kcal
		% Daily Value*
Total Fat	1.05g	7%
Sodium	82.82mg	15%
Potassium	50.79mg	5%
Total Carbs	2.27g	3%
Sugars	0.77g	14%
Dietary Fiber	0.48g	9%
Protein	0.4g	4%
Vitamin C	1.5mg	12%
Vitamin A	0.1mg	14%
Iron	0.2mg	5%
Calcium	15.1mg	7%

* 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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