Vegetable Broth

My dad has a few key commandments for making soup: skim off all the fat from stock (he's religious about that!), and good broth is the basis for good soups. I've mastered making rich, flavourful and clear chicken broth from Dad's pointers. But more recently I've been making vegetable broth so that I can adapt more soup recipes for our vegetarian friends.

In the past, I've tried making veggie broth without much success...they would be a bit weak and bland. To add more body and flavour, I now roast the veggies before simmering them. This adds a lot more depth in flavour as well as colour to the broth, and it can almost stand alone as a tasty consomme.