(Vegan friendly)
2 carrots, roughly chopped
2 onions, roughly chopped
4 cloves garlic, smashed
½ head cabbage, roughly chopped
1 bunch celery, roughly chopped
1-inch piece ginger root, sliced
½ bunch parsley
1 8-inch strip kombu seaweed
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon sea salt
Place all ingredients in a soup pot, add water to cover by 1 inch, and bring to a boil. Reduce heat and simmer for 2 to 4 hours. Adjust the salt.
Strain the broth, cool, and store in glass containers in the fridge for 3 to 4 days or in the freezer for up to 6 months.