INGREDIENTS
160 g
4 stalks celery
2
Bay leaves
4
Carrots
4 cloves
Garlic
1
Onion
1/2 cup
Parsley, fresh
1
small handful Rosemary, fresh
1 cup
Sturdy greens
1
small handful Thyme, fresh
4 tbsp
Tomato paste
3 tbsp
Nutritional yeast
1 tsp
Sea salt and black pepper
1 tbsp
Avocado or coconut oil
9 cups
Water, filtered