1 large yellow onion, chopped
6-8 cloves garlic, chopped
2-3 stalks celery (use the leaves!), cleaned and chopped
1-2 Tbs Extra Virgin Olive Oil (or other oil of choice)
2 oz Eleuthero root
1 bunch green onions
1-2 scallions, thinly sliced
8 sprigs fresh parsley
6-8 sprigs fresh thyme
2 bay leaves
3-4 whole carrots, cleaned and chopped (do not peel)
1 turnip, cleaned, peeled and chopped
2 quarts water
1 tsp. salt (optional)

1. Chop scrubbed vegetables into 1-inch chunks.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over medium high heat for 5 to 10 minutes, stirring frequently.
3. Add salt, Eleuthero root, and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root ends (what you chop off the bottom), marjoram (stems and leaves), basil, potato parings…really, anything