- olive oil
- cooked carrot
- garlic clove
- bay leaf
- Wash and cut the vegetables into small pieces.
- Sauté the onion in a pot with a little olive oil over low heat, without it taking color.
- Add the rest of the vegetables and sauté to enhance the flavor. Cover with water and cook over high heat until boiling.
- Reduce the heat, add the aromatic herbs and let boil uncovered for one hour.
- Let the broth that is ready to cooldown and strain.