GAPS Vegetable Soup

This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups

1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water

1/2 celeriac
2 medium carrots
1 small head broccoli
1 bunch kale, stems removed
1 medium zucchini
1/2 medium cabbage
About 3 tbsp. dried basil, 1.5 tbsp. dried oregano, 1 bay leaf, 1/2 tsp. black pepper, and a pinch of fennel seed

1 quart bone broth (or a little more)

Saute the onion in fat; sprinkle with salt as you go.

Chop the veggies as small as you like. When the onion is translucent, stir in the garlic. Stir for 30 seconds, then add the water. Add herbs and the veggies, bring to a boil, stir well, and reduce heat.

Simmer covered for about an hour, stirring every so often, until the veggies are really super tender.

Add the broth, stir well, and check for salt. Heat gently until desired temperature is reached (don't boil the broth, because--so I've heard--boiled breaks down the gelatin).