|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|
|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.
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.