Chop <quantity>1</quantity> onion into eighths

Chop <quantity>1</quantity> leek into large pieces

Chop <quantity>1<unit>stalk</unit></quantity> of celery into large pieces

Chop <quantity>1</quantity> carrot into large pieces

Cut <quantity>1<unit>head</unit></quantity> of garlic in half crosswise

Cut <quantity>1</quantity> red chili in half

Chop <quantity>1<unit>piece</unit></quantity> of ginger into large pieces

Add <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>2½<unit>l</unit></quantity> of water, <quantity>3<unit>sprigs</unit></quantity> of thyme, <quantity>6</quantity> bay leaves, and <quantity>3<unit>sprigs</unit></quantity> of parsley. Simmer for about 30m to reduce by ¼

The vegetables broth is ready to be strained and used