Summary

Ingredients

• 2 tablespoons oil
• 150 g onion (s), finely chopped
• 150 g leek, finely chopped
• 150 g carrot (s), finely chopped
• 4 celery stalks, finely chopped
• 100 g fennel, finely chopped
• 100 g tomato (s), finely chopped
• 2 ½ liters water
• 1 bunch herbs (bouquet garni)

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Instructions

1. Heat the oil in a saucepan, sauté the onions and leeks for 5 minutes over a low heat. Add the rest of the vegetables and cook for 10 minutes. Then add the water and the bouquet garni to the pot. Bring to the boil and simmer for 20 minutes. Strain the finished broth and let it cool. Soon process or consume or freeze portion by portion. It can be stored in the freezer for up to 3 months.