Vegetable Stock

• 1 large leek, finely diced
• 2 celery ribs, finely diced
• 1 onion, finely diced

Sauté the leek, celery, onion, and carrots in the sunflower oil in a soup pan. Add 8 cups of water and the remaining ingredients and bring to a boil. Turn the heat to low and cook for 20 minutes. Strain the stock and discard what remains in the strainer.