- 4 cups celery, including leaves, washed and chopped fine
- 4 cups carrots, peeled, washed and diced fine
- 2 large cipolline onions, peeled and chopped fine
- 1 small leek, washed and chopped fine (only the white and light green parts)
- 2 cloves garlic, peeled and minced
- 2 bay leaves
- 3–4 sprigs dried thyme
- 6 cups water
- Fine sea salt to taste
- Fresh cracked black pepper to taste
- Pinch of paprika
- Pinch of onion powder
- 4 tbsp evo oil (extra virgin olive oil)
- In a large soup pot pour in olive oil and start to heat.
- Toss in all the chopped veggies including the garlic.
- Add in the bay leaves and thyme sprigs.
- Season with salt, pepper, paprika, and onion powder.
- Stir well.
- Saute on med to high heat til onions start to turn transluscent and carrots begin to soften, about 10-15 minutes.
- Pour in the water.
- Season again with salt and pepper lightly.
- Taste to see if it’s good and season more if needed.
- Cover and bring broth to a rapid boil.
- Turn heat down to a low to medium and let simmer for about 1 hour partially covered.
- When broth is done, take a sterilized 1 litre canning jar with lid.
- Place a sieve ontop of the jar opening and ladle in broth till jar is about 95 percent full.
- Seal the jar with the lid and tighten.
- Let cool on a wood board on counter.
- When it has cooled place in the refrigerator.
- Leave some of the broth in with all the cooked veggies.
- Take out bay leaves, and thyme sprigs.
- Using a hand blender puree to the consistency you like (I prefer some chunky bits).
- Ladle in a nice soup bowl.
- Ready to serve.
Some people leave the skin on the carrots, onions and garlic. If this is the case you will have to go through the veggies after cooking, and discard those before pureeing the mixture.