Vegetarian Roasted Vegetable Stock Recipe

About this recipe

A rich and flavorful vegetarian stock made with roasted vegetables, perfect for soups, stews, or as a base for other dishes. This recipe is ideal for dinner and caters to solution seekers looking for a hearty vegetarian option.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 1 stick Organic Celery Stick
• - Kirkland Signature Whole Black Peppercorn
• 400G Natoora Organic British Leeks
• - Tata Salt
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Place 3 large carrots, 3 celery stalks, and 2 leeks (unpeeled and roughly chopped) on a roasting pan. Roast in the oven for 45 minutes until the vegetables are caramelized and golden.
3. 3. Transfer the roasted vegetables to a large soup pot. Add 1 tsp salt, 1 tsp black peppercorns, 2 bay leaves, and 1 tsp dried oregano.
4. 4. Pour 3 liters of water into the pot and bring to a heavy simmer over medium-high heat. Reduce the heat to low and let it cook uncovered for 2 hours, stirring occasionally.
5. 5. Strain the stock through a fine mesh sieve into a clean container, discarding the solids. Let the stock cool before storing or using in your favorite recipes.