Cut 1 large onion in half and remove one of the outer layers, cut the onion into 1-inch pieces, also cut 3 carrots into 1-inch pieces, 3 stalks of celery into 1-inch pieces and 6 button mushrooms in half

Grab a large stock pot, add in 2 tbsp of extra virgin olive oil and add in all the cut vegetables, then add in 2 cups of fresh spinach, a generous handful of fresh parsley, 3 bay leaves, 1 tsp dried thyme, 1 tsp black peppercorns and 1 tsp sea salt, heat the stock pot with a medium-high heat, mix the vegetables around and cook between 8 to 10 minutes, or until the onions are translucent, then add in 8 cups of cold water and bring to a boil, place a lid on the pan and lower the fire to a low-medium heat

After 35 minutes, the broth should be ready to go, turn off the heat and let it sit for 5 minutes, then drain into a pitcher through a fine sieve or cheesecloth, the broth can be stored in the fridge for up to 7 days or freeze for future use