Roast Vegetable Stock
Source of Recipe
500 Fat-Free Recipes
List of Ingredients
1/2 medium butternut or acorn squash cut in chunks
2 turnips, quartered
4 large onions coarse chopped
5 carrots, cut in chnks
4 stalks celery, cut in chunks
3 cloves garlic
3 medium tomatoes, chopped
1 teaspoon dried thyme
1/4 cup chopped fresh parsley
1 teaspoon ground white pepper
4 quarts water Recipe
Preheat oven to 450 degrees. Combine squash, turnips, onions, carrots, celery, garlic, and tomatoes in a shallow baking dish. Bake for 50 minutes, stirring several times. Place roasted vegetables, thyme, parslye and white pepper in a heavy soup pot with the water. Bring to a boil, reduce heat, and simmer for 2 hurs or until reduced by half. Cool to room temperature. Strain the liquid, pushing down on solids gently to extract as much liquid as possible. Discard solids. Variation: place unstrained soup and solids in a food processor or blender and blend until liquefied
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