Vegetable Broth

Directions

1. 1
   For roasted vegetable broth: Place a rack in the middle of the oven and preheat the oven to 500F.
2. 2
   Place the garlic, onions, carrots, tomatoes, and leeks in a large roasting pan.
3. 3
   Add the olive oil and toss to coat.
4. 4
   Roast for 15 minutes.
5. 5
   Turn the vegetables and roast for 15 more minutes.
6. 6
   Move the vegetables around in the pan and roast them for 10 more minutes, or until the vegetables are all nicely browned and the tomatoes are collapsing.
7. 7
   Transfer the roasted vegetables to a tall narrow stockpot.
8. 8
   Add the spinach, celery leaves, parsley stems and bay leaves to the pan.
9. 9
   Place the pan on the stovetop and add 7 cups water.
10. 10
    Bring to a boil, scraping up any browned bits from the sides and bottom of the pan with a wooden spoon.
11. 11
    Pour this liquid over the vegetables in the stockpot.
12. 12
    For plain vegetable broth: Place all the ingredients plus 8 cups water in a tall narrow stockpot.
13. 13
    Bring to a boil.
14. 14
    Lower the heat and simmer, partially covered, for 45 minutes.
15. 15
    For either method: Strain the broth through a damp-cloth-lined sieve.
16. 16
    Use immediately or refrigerate for up to 3 days or freeze.