| 2 | tb | Butter or olive oil |
| 1 | | Onion, diced into 1/2-inch |
| | Squares |
| 1 | c | Leek greens, roughly |
| | Chopped |
| 2 | md | Carrots, peeled and diced |
| 3 | | To 4 outer stalks of celery, |
| | Plus some leaves, diced |
| 1 | c | Winter squash, cubed, or |
| | Squash seeds and skins |
| 1 | c | Chard stems, cut into 1-inch |
| | Lengths |
| 1 | md | Potato [cubed], or 1 cup |
| | Thick potato parings |
| 1/2 | | Celery root, scrubbed and |
| | Diced |
| 1/4 | c | Lentils, rinsed |
| 6 | | Branches thyme or 1/4 teas |
| | Dried thyme |
| 2 | | Bay leaves |
| 2 | | Handfuls borage leaves, |
| | Chard leaves, lettuce or |
| | Nettles |
| | [I make a mixed green salad |
| | And include outer leaves and |
| | Ribs from romaine] |
| 3 | | Sage leaves |
| 10 | | Branches parsley, roughly |
| | Chopped |
| 4 | | Cloves garlic, peeled |
| 1 | ts | Salt |
| 2 | ts | Nutritional yeast (optional; |
| | I always include it) |
| 8 | c | Cold water |
