8 quarts water
3 carrots, coarsely chopped
2 white onions, coarsely chopped
2 celery stalks, coarsely chopped
2 bulbs fennel, coarsely chopped
1 parsnip, coarsely chopped
12 cloves garlic, chopped
1/4 cup fresh ginger, peeled and chopped
Stems from 1/2 bunch fresh flat-leaf parsley
1 bunch green onions, green and white parts
1 stalk fresh lemongrass, cut in half lengthwise
1 tablespoon salt
1 teaspoon black peppercorns
2 cloves
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf