Basic Broth from Plant-Based Gourmet by Suzannah Gerber

Ingredients

• 2 bay leaves
• ¼ teaspoon white wine or white wine vinegar
• 1 bunch celery, roughly chopped
• 4 garlic cloves, crushed and roughly chopped
• 1 tablespoon black peppercorns
• ¼ teaspoon salt
• 3 white or Spanish onions, roughly chopped
• 2 large carrots, roughly chopped