| 12 | 135 | 309 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 2 h | 2 |
| 6 medium | Carrots |
| 2 medium | Yellow onion |
| 1 medium leek(s) | Leek |
| 8 medium stalk(s) | Celery (1 bunch) |
| 2 medium potato | Sweet potato |
| 5 clove(s) | Garlic |
| 1/2 bunch | Parsley, fresh |
| 5 gm | Kelp (kombu, tangle) seaweed, raw (1 strip) |
| 2 leaf | Bay leaf |
| 12 peppercorn | Peppercorn |
| 4 berries | Allspice, whole (optional) |
| 1 tbsp | Sea Salt |
Rinse the vegetables. Cut all the veggies into large chunks.
In a large stockpot combine all the ingredients, except the salt. Cover with water, cover, and bring to a boil.
Remove lid, decrease heat and simmer for at least 2 hours. As it simmers water will evaporate.
You are trying to flavour the water with the veggies. Add salt as needed, for taste.
| Vegetables | 11.2 |
