Broth with seaweed

Start by sautéing the onions (2 pcs) in olive oil (1 tsp) in a pot.

As soon as the onions start to release their aroma, add:

• carrots (2 pcs);
• dried seaweed, such as kelp (a large handful);
• celery (2 stalks);
• garlic (4 cloves, halved);
• finely chopped ginger (2 cm);
• turmeric (1 tsp).

Continue to sauté the mixture for 5 minutes to release all the flavors.

After that, add apple cider vinegar (3 tbsp), water (10 cups), and the remaining ingredients:

• miso paste (1 tsp);
• cumin seeds (1/2 tsp);
• allspice (3 berries);
• bay leaf (1 pc).

Reduce the heat and simmer for 20–30 minutes.

Season to taste before serving.