Add the diced potato, chopped courgette, diced tomato, bay leaf and fresh parsley to the pot. Mix the ingredients well. Pour in the cold water, making sure all the ingredients are well covered. Bring the broth to a boil.

Once it reaches the boil, reduce the heat to medium-low and let the broth simmer for about 30-40 minutesor until the vegetables are completely cooked and the preparation has absorbed the flavors.

Add salt and pepper to taste, making sure to taste and adjust accordingly. Filter the broth through a fine mesh strainer to separate the vegetables from the liquid.

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