from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth)

1 large onion, cut into eighths
¼ lb fresh fennel (about ½ small bulb)
1 large leek, wash and cut into 2” pieces
1 lb fresh plum tomatoes, cut in quarters
4 ribs celery, trim and cut into 2 “ pieces
2 Tb olive oil
2 medium-size carrots, cut into 2” pieces
Salt, sea or kosher-to taste
1 medium-size parsnip, cut into 2” pieces
1 small bunch fresh parsley

– Preheat the oven to 450 degrees
– Place the vegetables in a large roasting pan
– Sprinkle with the olive oil and salt
– Toss with a spatula to coat and mix
– Place the pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes
– Transfer the roasted vegetables to an 8-qt stockpot
– Add the parsley and 4 quarts of water, place over high heat and bring to a boil
– Then reduce heat to medium-low, cover the pot, and simmer 1 hour
– Strain the broth
– Use a wooden spoon to press and extract the most broth possible. Enjoy!