| 11 | 70 | 93 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 10 |
| 8 medium | Carrots (peeled) |
| 2 large | White onion (peeled) |
| 6 large stalk(s) | Celery |
| 2 medium leek(s) | Leek (trimmed & thoroughly washed) |
| 4 small potato | Sweet potato (scrubbed, but not peeled) |
| 1 bunch | Parsley, fresh (coarsely chopped) |
| 4 tsp | Thyme, fresh (or 2 teaspoons dried) |
| 2 leaf | Bay leaf |
| 2 tsp | Sea salt, fine (or more to taste) |
| 2 tsp | Peppercorn (whole) |
| 16 cup | Water, filtered |
Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole.
Combine the vegetables with the remaining ingredients in a soup pot or stock pot.
Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hours. Strain the broth through a colander, then once more through a fine sieve.
If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.
| Vegetables | 3.2 |
