Wholesome Vegetable Stock

1 onion
1 cup (250 ml) carrots, finely chopped
1 cup (250 ml) celery root, finely chopped
1/2 cup (125 ml) leeks, finely chopped
1 cup (250 ml) parsnips, finely chopped
4 cups (1 l) water (and/or potato water)
1 clove garlic, minced
3 sprigs parsley
1 sprig lovage
Sea salt
Nutritional yeast

Clean the onion, but do not peel it. Cut it in half and roast the surface gently without oil in a medium pot. Add carrot, celery root, leek and parsnip and cover with cold water. Let simmer for 15 minutes then add garlic, parsley and lovage; cook for another 10 to 15 minutes. Strain the broth and season with sea salt and nutritional yeast.

Source: alive Magazine (pre-2000)