Start by assembling everything you'll need. Having all your veggies prepped makes the cooking process smoother and more enjoyable.

In a large pot, heat the avocado or coconut oil over medium heat. Once it’s warm, add the diced onion, garlic, and a pinch of sea salt. Sauté for about 5 minutes. The goal here is to soften the onions until they are translucent. This step builds an irresistible flavor base.

Now, it's time to introduce the stars of the show. Toss in the diced celery, carrots, and chopped hearty greens. Stir them well, allowing them to mingle and soak up the fragrant oil. Cook for an additional 5-7 minutes until they begin to soften.

Add the tomato paste, smoked paprika, ginger, bay leaves, and the rest of the salt and pepper. Stir until all the vegetables are well coated. This is where the broth starts to develop its character.

Carefully pour in the filtered water, then add the fresh herbs: rosemary, thyme, and parsley. Bring the mixture to a gentle boil over high heat. Once boiling, reduce the heat to a simmer.

Allow the broth to simmer for at least 30-45 minutes. This is where the magic happens. The flavors blend and deepen over time. You can even let it go longer for more intensity.

After simmering, taste carefully and adjust seasoning—add more salt or pepper if desired. Use a fine mesh strainer to separate the liquid from the vegetable remnants. You can choose to discard the solids or blend them into a puree for extra texture.

Now you have a delicious, fragrant vegetable broth. Enjoy it warm, or let it cool and store it in jars in your fridge or freezer.