It’s really easy! I leave the skin on all the vegetables I use cause they add more taste and color to it! You may really add any other vegetable that has been left in your fridge and you want to use, but the vegetables listed below are really necessary for a perfect taste! When I make it for Asian-style soups or noodles I add some cardamom pods, fresh ginger root or lemongrass, or I replace peppercorns with a fresh chili pepper! Just improvise according to what you are planning to cook with it and give the broth your own personal twist!
For about 1.5 lt. of basic vegetable broth, you’ll need:
3-4 carrots, unpeeled and cut in large chunks
1 large onion, unpeeled (!) and cut in half
2 garlic cloves, unpeeled (!) and cut in half
1 or 2 leeks, cut in large chunks
1 large tomato (or 2 smaller ones) cut in half
A few celery sticks and leaves
A few sprigs of fresh parsley
3-4 laurel leaves
2 tablespoons olive oil
1 tablespoon peppercorns
Sea salt to taste
Approximately 2 lt. of water
Heat the oil in a large saucepan and first add the laurel leaves, peppercorns, onion and garlic. Sautee and add the rest of the vegetables, stirring constantly for a few minutes. Add the water and salt, put the heat down to low and cover. Let it simmer for a couple of hours and add more seasoning if necessary. You may even let it simmer for longer for a stronger taste but you might need to add more water in the meanwhile.
When ready strain and use. It can be stored in the fridge for up to four days or in the freezer for much longer.