vegetable broth

I just move to Cambodia, and I couldn't find vegetable broth in Phnom Penh, the city where I live. So I decided to make my own vegetable broth using kitchen scrap!

Ingredients
Coconut oil to stir fry (around 1 tablespoon or so)
1 medium onion with skins, finely chopped
5 cloves garlic (12 g) with skins, finely chopped
2 medium carrots with skins, finely chopped
3 stalks celery with the leaves, finely chopped
Salt and black pepper to taste (at least 1 tsp each)
9-10 cups water
a bunch of stalk of chinese kale (or other green vegetable)

2 bokchoy (or other green vegetable)
1/2 cup dried parsley
1 tbs dried rosemary
2 bay leaves
10 cherry tomato (or one tomato)

Peel of red shallot

Instructions

• Heat a large pot over medium heat. Once hot, add oil, onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
• Add water, greens, parsley, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover (with the lid cracked).
• Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.

Find the original recipe here: https://minimalistbaker.com/easy-1-pot-vegetable-broth/