Ingredients
- 2 carrots, chopped
- 2 stalks celery, cut into pieces
- 1 onion, quartered
- 1 leek (white part), cut into pieces
- 2 garlic cloves, crushed
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 tomato, quartered (optional)
- 2.5 L cold water
- 15 ml (1 tbsp.) olive oil (optional)
- Salt and pepper to taste
Preparation
- In a large pot, heat olive oil over medium heat and sauté onions, garlic, leeks, celery and carrots for 5 to 10 minutes, until lightly browned (optional). Add cold water, tomato and bouquet garni. Bring to the boil, then reduce heat to low and simmer for about 1 hour, skimming the surface if necessary. Season with salt and pepper.
- Filter the broth through a fine sieve and use immediately, or store in the fridge or freezer.
- This broth is a versatile base for soups, risottos or vegetarian sauces!
