Add vegetable stock, celery, leeks, onion, garlic and herbs of choice to a large stockpot on medium-high heat and healthy sauté for 2-3 minutes or until onions are aromatic and clear.

Add water, carrots, parsnip, mushrooms (or veggies of your choice), lemon juice, bay leaves, ginger and turmeric to the stockpot, cover and bring to a gentle boil.

Reduce heat to low and simmer with lid slightly ajar and skimming foam off occasionally for at least 2 hours or up to 24 hours (you can turn off at night and resume in the am). Add more water as needed to keep all the ingredients covered. The longer you simmer, the more nutrients rich the soup will be. Season with sea salt and pepper to taste. You can also add all the ingredients to a crock pot after bringing to a gentle boil for 15 minutes or so, skimming off the foam and voila it will all take care of itself! (this is my favourite way to do it!)

Remove from stove, cool, strain (if you wish just a clear broth soup) and enjoy!. Broth can be stored for up to 7 days in the refrigerator and up to 6 months in the freezer. Just before serving rewarm and add the kale and parsley in the last few minutes to add even more minerals!