Now, let’s dive into making this delightful stock step-by-step. Believe me, you’ll love the smell that wafts through your home as it cooks!

Start by collecting everything on the list. Preparing all your ingredients beforehand makes cooking a breeze. Ask me how I know that—I've had many a chaotic moment trying to chop veggies while keeping an eye on boiling water!

Chop the onions, carrots, celery, and leeks. Don’t stress about cutting them perfectly; they'll all break down in the stock. Just make sure they are similar in size for even cooking. Crush the garlic lightly with the side of your knife to release those magical oils.

In a large stock pot, add the chopped onions, carrots, celery, leeks, and garlic. Pour in the cold water—this is the most important part! Starting with cold water allows for a gradual extraction of flavors.

Toss in the thyme, parsley, bay leaf, black peppercorns, turmeric, smoked paprika, coriander seeds, and soy sauce or tamari. The whole pot will soon become a fragrant adventure!

Turn the heat on high and bring everything to a rapid boil. Once the pot bubbles with excitement, reduce the heat, cover it with a lid slightly ajar, and let it simmer. This usually takes about 1.5 to 2 hours. Don’t forget to skim off any foam that rises to the top.

After the simmering session, turn off the heat and let the stock cool slightly. Use a fine mesh strainer to separate the liquid from the veggies. Compost the solids or save them for another recipe if you’re feeling adventurous.

Finally, taste your stock and add sea salt as needed. The perfect seasoning can elevate your dish beyond just good to unforgettable.