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Roast Vegetable Stock Recipe
|Butternut squash/Acorn squash||1⁄2 Medium, cut in to chunks|
|Turnips||2 , quartered|
|Onions||4 Large, coarsely chopped|
|Carrots||5 , cut in to chunks|
|Celery stalks||4 , cut in to chunks|
|Garlic||3 Clove (15 gm)|
|Tomatoes||3 Medium, chopped|
|Dried thyme leaves||1 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Ground white pepper||1 Teaspoon|
Serving size: Complete recipe
Calories 1198 Calories from Fat 39
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 616 mg25.7%
Total Carbohydrates 287 g95.6%
Dietary Fiber 61 g243.9%
Sugars 107.1 g
Protein 33 g66.8%
Vitamin A 2811.5% Vitamin C 680.4%
Calcium 109.8% Iron 106.8%
*Based on a 2000 Calorie diet
2. Combine squash, turnips, onions, carrots, celery, garlic, and tomatoes in a shallow baking dish.
3. Bake for 50 minutes, stirring several times.
4. Place roasted vegetables, thyme, parsley, and white pepper in a heavy soup pot with the water. Bring to a boil, reduce heat, and simmer for 2 hours or until reduced by half.
5. Cool to room temperature. Strain the liquid, pushing down on solids gently to extract as much liquid as possible. Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.