Light Vegetable Broth

Ingredients

• 3 1/2 quarts water (14 cups)
• 2 whole large leeks, trimmed, halved lengthwise, sliced (about 6 cups)
• 1 pound carrots, peeled, cut into 1/2-inch rounds
• 2 medium potatoes (10 to 11 ounces total), scrubbed, diced
• 2 large unpeeled onions (1 1/4 to 1 1/2 pounds total), cut into 1-inch cubes
• 3 large celery stalks, sliced
• 2 large parsnips, peeled, cut into 1/2-inch slices
• 1 cup chopped fennel stalks and fronds (reserve bulb for another use)
• 1 cup coarsely chopped fresh Italian parsley (with stems)
• 6 garlic cloves, peeled
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• 1 teaspoon whole black peppercorns
• 3 fresh mint sprigs (optional)