Vegetable stocks are the base for many of my favorite soups. However, many canned / tetra packed stocks are chock full of sodium which really kills off any healthful benefits of a nutritious soup. This wonderful soup stock uses roasted vegetables which add a whole new dimension of flavour beyond what you will buy in the grocery aisles. It is also FAR less expensive, FAR more healthy and best of all, FAR more delicious! This recipe is from Ruth Tal Brown, the owner of Fresh restaurants in Toronto. I use it all the time. It can stay in the fridge for a week or may be frozen for later use. Lastly, I triple and even quadruple the recipe and still get delicious results!
2 carrots, roughly chopped
3 celery stalks, roughly chopped
1 onion, roughly chopped
2 tomatoes, cored, roughly chopped
4 cloves garlic
2 cups mushrooms
16 cups filtered water
1/2 cup parsley, roughly chopped
1/2 tsp black peppercorns
Put carrots, celery, onion, tomato, garlic and mushroom on a baking sheet and pour approximately 1/4 cup water over vegetables. Roast at 400 degrees for about 20 minutes or until they start to brown at the edges. Remove vegetables from the baking sheet and place into a large soup pot. Add the remaining water, parsley and peppercorns. Bring to a boil over high heat. Reduce heat and simmer for about 2 hours. Strain stock and chill. **** the cooked vegetables can easily be pureed into their own delicious soup! Be creative, add some herbs and spice and blend. Don't throw them out! ****
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