Immune-Boosting Vegetable Soup and Broth (vegan, gluten-free, soy-free)

carrots, peeled and chopped into 1-inch chunks

medium/large sweet white onion, peeled and chopped into 1-inch chunks

medium/large leek,  peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts

baby bok choy, chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)

medium or 1 large sweet potatoes or yams, unpeeled and chopped into 1-inch chunks

white mushrooms, stems removed and quartered

juice of 1 medium/large lemon

to 3-inch piece peeled fresh ginger, added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted)

to 3 tablespoons coconut oil

ground turmeric

ground black pepper

salt, to taste; add before, during, or after simmering

about 6 quarts water, or to nearly the top of your pot, leaving about 1-inch headspace