Vegetable Broth

• 2 tablespoons olive oil
• 3 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 leek (white and pale green parts), roughly chopped
• 5 garlic cloves, smashed
• 3 sprigs thyme
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds

1. In a large pot, heat the oil over medium heat. Add the onions, carrots, celery, leek, and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the thyme, peppercorns, coriander, and 3 quarts water. Bring to a boil, reduce the heat, and gently simmer for about an hour.
2. Pass the broth through a fine-mesh strainer into a container, pressing on the solids to extract as much liquid as possible. The broth will keep, covered, in the refrigerator for up to 5 days; it can be frozen for up to 3 months.

olive oil, onions, carrots, celery stalks, garlic, thyme, black peppercorns, coriander seeds

Taken from www.epicurious.com/recipes/food/views/vegetable-broth-51212620 (may not work)