Healing Vegetable Broth

• 4-6 unpeeled carrots
• 2 unpeeled potatoes (replace with sweet potatoes if you’re sensitive to nightshades)
• 2 unpeeled sweet potatoes or yams
• 1-2 parsnips (optional)
• 1-2 turnips (optional)
• 1 leek (optional)
• 2 large onions
• 1 bunch kale or Swiss chard (optional)
• 1 small bunch celery (or 4 large stalks)
• 1 bunch parsley
• 6 unpeeled garlic cloves, crushed
• 2-3 small strips of kombu
• 2 Bay leaves
• 1 tsp. whole peppercorns (black, white or mixed)
• 1 tsp. turmeric
• 1 tsp. salt
• optional: 5-10 sprigs fresh thyme or dill
• 12-16 cups water

 
Roughly chop the vegetables (carrots through parsley).  Add all the ingredients to an extra large stockpot, then add enough additional water to get at least 2 inches above level of vegetables.  Cover pot and bring to a boil.  Reduce heat to low and simmer, uncovered, for 3 hours.  Add more water if vegetables begin to peek out.  Strain the broth through a large colander and discard the solids.