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Begin by thoroughly washing all the vegetables under cold running water.
Peel the carrots, parsnips, root parsley, and kohlrabi. Also, peel the onion, garlic, and turmeric root.
Chop the peeled vegetables into large, even chunks.
Slice the leek lengthwise, rinse it thoroughly, and chop it into large pieces.
Roughly chop the celeriac and its leaves.
Heat a generous splash of sunflower oil in a large pot over medium heat.
Add the chopped vegetables to the pot and sauté for about 5-7 minutes.
Add enough water to cover the vegetables completely.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes.
Check the vegetables for tenderness.
Add the handful of parsley and the 80 grams of salt to the pot.
Let the broth simmer for an additional 5-10 minutes.
Remove the pot from the heat and allow it to cool slightly.
Strain the broth using a fine-mesh sieve or cheesecloth.
Let the strained broth cool completely at room temperature.
Pour the cooled broth into freezer-safe containers and freeze.