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Roasted vegetable broth

Name: Roasted vegetable broth
Prep time: 10 min
Cook time: 2 h 30 min
Yield: 2 litres
Cuisine: Australian
Ingredients: 5 cups roughly chopped vegetables (you could use a mix of a couple of chopped onions, some celery, carrots, ears of corn chopped into thirds and leeks); 4 big cloves of garlic, peeled and bruised with the flat of a large knife; 4 tbsp olive oil; 1 tsp salt; 6 black peppercorns; 1 handful parsley; 2 sprigs thyme; 1 tbsp Vegemite

Makes 2L Prep 10 mins Cook 2–3 hours

This is 1 of 20 recipes in The Colonoscopy Cookbook.

Recipe by Sophie Hansen, compiled by Rob Knox.

Roasted vegetable broth in a mug and jar

This is a great way to put any odd vegetables floating around the bottom of your fridge to good use. The result is a deeply flavoured broth full of veggie goodness that you can heat and sip on as a broth or use in soups and sauces.

Ingredients

5 cups roughly chopped vegetables (you could use a mix of a couple of chopped onions, some celery, carrots, ears of corn chopped into thirds and leeks)
4 big cloves of garlic, peeled and bruised with the flat of a large knife
4 tbsp olive oil
1 tsp salt
6 black peppercorns
1 handful parsley
2 sprigs thyme
1 tbsp Vegemite

Method

Preheat oven to 200C and combine the vegetables in a big tray (or a couple of trays). Drizzle with the oil and sprinkle with salt and pepper. Roast for 45 minutes or until everything is coloured and beginning to caramelise and even burn a bit on the edges.

Tip into a large saucepan, add the remaining ingredients and fill with water so everything is covered. Simmer for two hours. Drain and transfer the stock to a couple of big jars or containers. Keep in the fridge until needed.

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Also free: Lemon ricotta hotcakes with rockmelon balls