1 medium turnip, peeled and cubed 2 medium parsnips, peeled and cut in half 1 large onion, cut in quarters 1 fennel bulb, quartered and sliced thin 1 leek, cut in half and sliced thin 4 large carrots, peeled and cut in half 2-3 Tablespoons of olive oil or avocado oil 1 inch ginger, diced or grated 1 Tablespoon cumin seeds 2 teaspoons fenugreek seeds 2 teaspoons turmeric powder 2 teaspoons fennel seed powder black pepper to taste 2 teaspoons Himalayan pink salt 10-12 cups wate