1 gallon (16 cups) filtered water

1 large onion, roughly chopped (keep the skins on for color and nutrients)

1 whole garlic bulb, smashed (no need to peel each clove)

1 cup mushrooms (shiitake, cremini, or a mix)

1 leek, roughly chopped (use both white and green parts)

3 carrots, roughly chopped with skins

3 parsnips, roughly chopped with skins

2 medium potatoes, any variety, roughly chopped

1 celery root, roughly chopped

1 large turnip, roughly chopped

1 bunch fresh parsley

½ cup dried seaweed (wakame, kombu, or nori)

1 (3-inch) piece fresh ginger, roughly chopped

1 thumb-sized piece fresh turmeric (or 1 tablespoon ground turmeric)

10 whole black peppercorns

2 teaspoons Celtic sea salt (or to taste)

Cook Mode Prevent your screen from going dark

Prepare the vegetables:
Wash everything thoroughly. If using organic produce, keep the skins on — that’s where many of the nutrients are.
Build the broth:
Add all the vegetables, herbs, spices, and seaweed into a large stockpot. Pour in the filtered water.
Simmer gently:
Bring to a boil over high heat, then reduce to a gentle simmer. Cover partially and cook for at least 90 minutes (up to 2 hours for a richer flavor).
Strain the broth:
Once done, pour through a fine-mesh strainer or cheesecloth into a large bowl. Discard or reuse the cooked vegetables (see notes below).
Store and enjoy:
Pour the broth into clean mason jars or airtight containers. Keep in the fridge for up to 1 week, or freeze for up to 3 months.

Customize It: Add your favorite herbs like thyme, rosemary, or bay leaves for extra aroma.
Save the Veggies: Don’t toss the strained vegetables! Remove the ginger and seaweed, then blend the rest into a creamy soup with a splash of olive oil or coconut milk.
Flavor Boost: For a deeper umami taste, roast some of the vegetables before simmering or add a splash of tamari at the end.
Organic Wins: If possible, use organic ingredients — they’re richer in minerals and free of pesticide residues that can disrupt gut balance.
Serving Ideas: Sip warm as a healing tonic, or use as a base for ramen, miso soup, or lentil stews.