Carrot Celery root Healthy Miso Soups Sweet potato Winter

Roasted vegetable stock

I think, in winter, nothing taste better than good vegetable broth. It’s a perfect drink after long walks or as a cure for a cold.
But what I like the most about broth is that there are so many possibilites! You can drink clear one, as a warm up drink. You can eat it with veggies as soup, a little bit like minestrone. Or you could try it with thin pasta (like filini). We eat it in Poland often this way and it’s called “rosół”. There is mostly broth and filini pasta with only a few veggies.
But that’s not the end of stock uses. You can use it as a base of soup or risotto. And cook vegetables can be used to make a salad with vegan mayo.

In the most recipes we put raw vegetables into the water and then we cook the stock. Sometimes we fry a little bit the veggies first. In this broth we will be using roasted vegetables. But there is more differences. To classic combination of vegetables like carrot, celery, join the sweet potato. And to enhance the taste of roasted plants white miso is added.
The effect of those changes in typical veggie stock is quite delicious. Strong in taste, very aromatic… perfect for cold winter days!

Based on the recipe from “Big Vegan”


for about 2,5 liters 

5 large carrots
1 medium celery root
2 medium parsley roots
1 large onion
1 leek (whole)
1 sweet potato
6 garlic cloves
1 tbsp olive oil
handful of fresh parsley leaves with stems
2-3 tbsp white miso paste
2 bay leaves
1 tsp whole allspice

1. Wash the veggies and peel all except sweet potato. Cut the carrots, celery, parsley, onion, sweet potato and white part of leek in thin slices. Add peeled garlic cloves a olive oil. Mix well and spread in one layer on the baking tray. Roast in 220C/440F for about 40 minutes, stirring from time to time. The vegetables should be lightly brown.

2. Put roasted vegetables in a large pot. Add the green part of the leek, parsley leaves, bay leaves, allspice, miso. Pour in 2,8 liters of water. Bring to a boil. Cook on the low heat for about an hour, until the stock is falvourful and golden. Season with salt and pepper.

We can store this broth in the refrigerator up to one week or in the freezer up to 2 months.