, , ,


Now that winter has shown up in New England (blah), the cravings for and comforting thoughts of a tasty warm soup have parked themselves front and center in this noodle of mine.

I’m a veggie maniac.  And a mostly raw one at that.
When the vegan husband joins me on the weekend, we have a barrel full of veggie scraps that can be put to good use.

I’m not talking compost good use.  I’m not that far goneyet.
At least not this time of year.

With the need for heat, a vat full of veggie scraps and an amazing sale on button mushrooms (the likes of which I haven’t seen in some time), operation Mushroom Amalgamation proceeded full steam ahead.

Roasting the scraps produced a rich broth both in color and flavor as evidenced by the picture above. Have you ever bought a broth like that at your grocery store which didn’t contain a meat base?

This recipe is simple, quick to throw together, and loaded with nutrients which will help you stay healthy during the hustle and bustle of the holiday season.


Serves 10-12

roasted vegetable broth (see ingredients below)
4 stalks celery, diced
1 large onion, diced
40 oz mushrooms, any variety – diced
2 cloves garlic, minced
1 tsp thyme, dried  – or 1 tbsp fresh
salt and pepper to taste (I used 1 tbsp of course sea salt)

Roasted Vegetable Broth Ingredients:
vegetable scraps – on this day I had lots of pieces of: carrots and their skins, onions and skins, celery and leaves, red cabbage, red pepper and seeds, lettuce, cauliflower, broccoli and leaves, and spinach
1 onion, roughly chopped
2 cloves garlic, sliced
cherry tomatoes, roughly chopped (any amount to your liking, I had about 10 ozs on hand)

Roasting the vegetables for broth – preheat oven to 425º. Gather vegetable scraps (one or a few days worth depending on the amount of veggies you eat) along with onion and garlic. Mix together and blend in food processor until fine. Mix in chopped tomatoes and spread on a tin foiled or parchment papered cookie sheet. If using tin foil, lightly spray with cooking oil to keep particles from sticking.  Cook for 45 minutes.  Add 6-8 quarts of cold water to a pot along with the roasted vegetables. Bring to a boil and reduce heat. Simmer on low heat for 1 hour. Immediately strain vegetables from broth.

Directions for soup: While vegetables for broth are roasting in the oven or simmering on low heat, prepare celery, onion and garlic for frying. Brush and dice mushrooms.

Heat a large frying pan on high using a little of the strained vegetable broth to coat the pan. Add celery, onion and garlic, lower heat to medium low and cook until onions are slightly brown. About 5 minutes.

Add vegetables from frying pan to strained broth. Add mushrooms, thyme, salt and pepper. Cook on low heat until ready to serve.

Optional: I used to add a little sour cream back in the day when I was eating vegetarian.

Do you have any secrets to a tasty vegetable broth?   Please share…