Vegetable broth (cold extract)

Ingredients for 8 servings:

• 2 points soup vegetables, fresh (celery, leek, carrot, root vegetables)
• 1 red bell pepper(s)
• 2 tomatoes
• 2 onions
• 4 bay leaves
• 2 garlic cloves
• 4 tbsp olive oil
• 4 liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours

as a basis for sauces, stews and much more

Halve the onions with the skin on, place cut-side down in a hot pan, and roast. Wash the vegetables. Peel the celery and carrots, halve the peppers, remove the seeds, and chop everything into large pieces. Halve the tomatoes and slice the leeks into rings. Heat the olive oil in a large pot and lightly roast the vegetables. Pour in the water, add the tomatoes, onions with their skins, garlic, and bay leaves, and cover. Let it simmer gently for 1 1/2 hours. Then cool the broth and let it steep in the cold for a few hours (this will make the broth particularly aromatic later). Pour everything through a fine sieve, bring to a boil again, and fill screw-top jars. Seal the jars and then let it cool. The broth will keep for several months this way.