Ingredients
- 6 large yellow onions
- 6 carrots
- 1 bunch celery
- 2 parsnips
- 4 cloves garlic
- 2 tablespoons olive oil
- 6 medium plum tomatoes
- 1 bay leaf
- 6 sprigs fresh thyme
- 10 sprigs parsley
- 1 tablespoon freshly ground pepper
-
Nutritional Information
-
Nutritional analysis per serving (2 servings)
22 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
About 4 quarts
Preparation
- Preheat oven to 450 degrees.
- Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
- Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
- Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
- Simmer for three hours. Cool and strain.
Dining and Cooking