World's Greatest Vegetable Broth Recipe

I absolutely adored this recipe! As someone who frequently cooks risotto, this one is a complete winner for me. I also like to blend the extra vegetables and incorporate them into a spaghetti sauce for future dinners.

I didn't make any alterations to this recipe based on the advice from several reviews, and I'm so glad I didn't. I absolutely adore this broth. Despite it being late and feeling exhausted, I noticed it hadn't reduced enough, so I transferred it to my slow cooker on low before going to bed. The next morning, it was perfect. The result was amazing - flavorful and hearty. This will now be my top choice for all my soups, particularly those featuring fall squash and pumpkin. Thank you for sharing this recipe!

I am currently on my first day of a liquid fast using Almaded protein shakes, and the program suggests consuming homemade vegetable broth to curb hunger in between shakes. I searched online and stumbled upon this recipe. After simmering the broth for about 45 minutes, I couldn't resist trying it out as I was feeling a bit hungry in the late afternoon. The broth turned out to be incredibly flavorful even before it was fully done cooking, and I am excited to taste the final result! I decided to enhance the recipe by adding a can of diced tomatoes, 1 parsnip, 3 zucchinis, and 1 large sweet potato. I also seasoned the vegetables with plenty of rosemary and garlic powder before roasting them. In the soup pot, I used minced garlic instead of whole cloves and ground cloves instead of whole, simply because that's what I had available. **Update 2/9/2014:** I drizzled some balsamic vinegar into the broth after it finished cooking, and it added an incredible zing to the already delightful flavor. The vegetables turned out fantastic, and I plan to blend them into a puree and freeze them to incorporate into future soups, sauces, and dishes. I am definitely going to make this recipe again, perhaps by chopping the veggies into smaller pieces and adding proteins and grains to create a complete meal.

I am absolutely in love with this recipe! The simplicity of roasting all the ingredients together, except for the garlic, always brings out a wonderful flavor. I made the mistake of roasting small garlic pieces once and they burned, but learned my lesson. Roasting an entire head of garlic resulted in a perfect outcome, which I later used for a divine roasted garlic bread. I've used the roasted vegetables to create a delicious vegan pate for crackers by blending them with seasoning. Additionally, adding cream cheese and more seasonings made a cheesy vegetable dip that was a hit. Experimenting with different herbs and spices each time always yields fantastic results. The broth serves as a fantastic base for various Asian soups, stock for pot pies, or simply as a seasoned dish on its own. I have shared this recipe countless times, and it never fails to impress. What I love most is how easy it is to prepare – just wash, chop, roast, simmer, strain, and enjoy. It also freezes well, making it convenient for future use. Depending on the dish, I may adjust the ingredients slightly, but I always ensure to include turnips for their unique balance without an overpowering taste. This recipe encourages creativity and truly deserves the title of the World's Greatest Vegetable Broth!

I absolutely love this broth! To save time and enhance the flavors, I simply toss the roasted vegetables, water, and other ingredients into my slow cooker and let them stew for a few hours before simmering the broth. This method requires less monitoring on the stovetop, yet results in a wonderfully rich and flavorful broth.

I absolutely loved this stock - it was so simple to prepare! Once the stock had reduced, I removed the vegetables and blended them in my food processor. After mixing in the pureed veggies, I stirred in a can of diced tomatoes seasoned with garlic and basil, along with some kale, white beans, and a sprinkle of red pepper flakes. The result was a delicious soup that I thoroughly enjoyed. Thank you for sharing this fantastic recipe!

This product is fantastic for storing in the freezer as a versatile foundation for numerous recipes, minus the excessive sodium. I highly recommend it to everyone!

We absolutely adore this broth! I utilize it as a foundation for many dishes, and we also enjoy drinking it on its own ;-)

Review rewritten: I blended the vegetables and added them back to the broth. I enjoyed this dish while dealing with a Crohn's flare-up, as it was one of the few things I could easily eat. Both my husband and I really appreciate the delicious broth.

Before proceeding with this recipe, I have a query. The images display celery on the baking sheet, whereas the instructions do not mention celery in the initial step. Celery is introduced in the fourth step, leading me to believe that it is uncooked. Could you please clarify which approach is correct, and if it will have any impact on the final outcome?

Superb! Absolutely adored the taste and will definitely be making it again!