Caldo de verduras

Instructions

1. Peel and cut the carrots, potatoes and onion into large pieces.
2. Wash the leek and celery thoroughly, then cut them into lengths.
3. Put all the vegetables in a large pan with the garlic, bouquet garni and peppercorns.
4. Cover with cold water, bring gently to the boil, then lower the heat.
5. Simmer uncovered for 40 minutes, skimming the surface if needed.
6. Add a little salt, then strain the broth through a sieve to remove the vegetables.
7. Keep the broth in the fridge for up to 3 days or freeze it in portions.