| 10 | 135 | 157 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 2 h | 4 |
| 6 medium | Carrots (cut into chunks) |
| 2 medium | Yellow onion (cut into chunks) |
| 1 medium leek(s) | Leek (all parts, cut into chunks) |
| 10 medium stalk(s) | Celery (1 bunch, including heart, cut into chunks) |
| 2 medium potato | Sweet potato (quartered) |
| 5 clove(s) | Garlic (halved) |
| 1/2 bunch | Parsley, fresh |
| 2 leaf | Bay leaf |
| 12 peppercorn | Peppercorn |
| 4 berries | Allspice, whole (optional) |
Rinse vegetables well. In a large stockpot combine all ingredients, except salt. Fill the pot with water to 2 inches below the rim with water, cover and bring to boil.
Remove lid, decrease heat to low, and simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate. Simmer until the richness of vegetables flavour the water. Add salt to taste and stir.
Note:
Can add a strip of kombu or other seaweed.
This does NOT carry the same health benefits as bone broth. However, it will get some minerals into ya. Do not remove any mineral-rich vegetable peel — just chop and throw in — use whatever veggies are on-hand — reserve scraps & peelings and store in freezer.
| Vegetables | 6.1 |
