Vegetable Broth

Chop 1 onion into eighths

Chop 1 leek into large pieces

Chop 1 stalk of celery into large pieces

Chop 1 carrot into large pieces

Cut 1 head of garlic in half crosswise

Cut 1 red chili in half

Chop 1 piece of ginger into large pieces

Add 2 tbsp of extra virgin olive oil to a stock pot

Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally

Add 2½ l of water, 3 sprigs of thyme, 6 bay leaves, and 3 sprigs of parsley. Simmer for about 30m to reduce by ¼

The vegetables broth is ready to be strained and used