½ large potato
1 cup turnip
½ a small bunch spinach
1 handful fresh flat leaf parsley
1 or 2 inch piece of fresh ginger, skin removed and grated
1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground if fresh is not available)
12 cups water
In a large stock pot , cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 90 minutes. Store up to a week in an airtight container in the fridge for up to three months.