Homemade Vegetable Broth

Steps

1. Cut the onion, carrots, celery into 1-inch pieces and halve the mushrooms.
2. Heat olive oil in a large stock pot over medium-high heat and add all the cut vegetables.
3. Add the spinach, parsley, bay leaves, thyme, peppercorns, and sea salt, then stir and cook for 8-10 minutes until the onions turn translucent.
4. Pour in the cold water and bring to a boil.
5. Cover with a lid, reduce heat to low-medium, and simmer for 35 minutes.
6. Turn off the heat and let the broth sit for 5 minutes.
7. Strain the broth into a pitcher through a fine sieve or cheesecloth.
8. Store in the fridge for up to 7 days or freeze for later use.