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Ingredientes
- 4 x Carrots
- 2 x Parsnips (omit and add in 2 additional carrots)
- 1 x Onion
- 1 x to 3 Garlic cloves
- 2 x Turnips
- 3 stalk celery
- Â Â piece of butternut squash
- 2 med potatoes
- Â Â parsley
- Â Â basil
- Â Â rosemary
- Â Â pepper
Direcciones
- Set oven for 425 F. Wash and trim vegetables. Peel onion, turnip and squash.
- Halve or possibly quarter vegetables. Oil a roasting pan, and place the veggies on it.
- Roast them for about 1 to 1.5 hrs, till they are well browned. Transfer them to an 8 quart pot with 4 quarts of water. Pour 1 c. cool water into the roasting pan, and scrape all the browned juices out of the pan (it comes very clean), and add in them to the soup pot. Bring to a boil, then simmer for 3-4 hrs. About 1/2 way through, add in herbs and pepper. After it is done, remove vegetables and store in convenient sized amounts. makes about 3 qts of broth; 7 ice cube trays full, plus 1 or possibly 2 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 3 servings | |
| Calories 149 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 949mg | 27% |
| Total Carbs 33.94g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.82g | 6% |
| Protein 4.04g | 6% |
