• prep: 10 min
• cook: 2 hr
• total: 2 hr 10 min

servings:

Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months. This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape

• 6 unpeeled carrots (cut into thirds)
• 2 unpeeled yellow onions (cut into chunks)
• 1 leek (white and green parts, cut into thirds)
• 1 bunch celery, including the heart (cut into thirds)
• 4 unpeeled red potatoes (quartered)
• 2 unpeeled Japanese or regular sweet potatoes (quartered)
• 1 unpeeled garnet yam (quartered)
• 5 unpeeled cloves garlic (halved)
• 1/2 bunch fresh flat-leaf parsley
• 1 8-inch strip kombu*
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 8 quarts cold, filtered water
• 1 tsp sea salt

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