Heat 14 g olive oil in a large pot over low heat. Add 200 g finely diced onion, 150 g diced carrot, and 150 g diced celery; cook gently until soft and translucent, about 8 minutes.
2
Stir in 5 g minced garlic and 8 g fresh rosemary; cook for 1 minute until fragrant.
3
Pour in 404 g chicken broth and 500 g water. Add 1 g tomato sauce and 1 g paprika; bring to a simmer.
