About this recipe: This is a well-flavoured vegetable stock, that tastes far better than any ready-made version. The roasted vegetables give this stock a wonderful depth in flavour. Feel free to use any vegetables you fancy, but avoid broccoli or cabbage. Use in any recipe that calls for vegetable stock.
Very tasty stock! I don't like wasting food so after I strain the stock, I put all veggies on the blender with some liquid (stock) and a little bit of milk or cream. My kids love this creamy veggie soup ( a great source of fiber) - 22 May 2008 (Review from Allrecipes US | Canada)
I love this!!!! I'd never even thought of making my own veggie broth and it's in so many recipes. It's also a great substitute for chicken broth. This is a great way to get rid of vegetables in your fridge that are no longer fresh. I also love the comment about putting the veggies in the blender and making a cream soup with them, I also hate wasting anything. I blended mine with a little of the broth and added sour cream and cheddar. Absolutely delicious!!! To think, I almost threw them away! - 24 Oct 2008 (Review from Allrecipes US | Canada)
This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut the carrot pieces into about 2" chunks. After I cooked everything and the broth was finished, the carrots were still firm enough to cup into slices (I used large carrots.) I ended up using this as a base for a vegetarian matzo ball soup where I added fresh made matzo balls (see package directions - very easy) and homemade noodles (on this site) plus the sliced carrots and a little parsley. My friends gave it an 11 grade out of 10. This will be a staple for me. I also pureed the leftover vegetables and added some broth and milk with cheddar cheese. Next time I will cook up some broccoli, mash it up a bit and add it to this mix. It makes a great base for a broccoli cheese soup. Plus, if you've never cooked the garlic like this before, it's wonderful. I did make some homemade bread and threw in an extra head in the cooking process. If you squeeze the garlic and add a little butter, and spread it on bread with some fresh grated parmesan, it's YUMMY. This is such a great recipe because you can do so much when roasting the vegetables. Oh, and I did add a 1/2 bunch of parsley to the broth when cooking. - 08 Mar 2009 (Review from Allrecipes US | Canada)