A Nutrient-Rich Veggie Broth Recipe from Kellyann Petrucci

Full of veggies, it's particularly rich in potassium, thanks in part to the inclusion of sweet potato, spinach, and Swiss chard. While many people may just sip on veggie broth on its own, it can also be a base for recipes like soups, or a way to add more nutrients to your grains as they cook.

2 medium or 1 large sweet potato or yam, scrubbed and cut into 2-inch pieces

1 bunch Swiss chard, cut into 2-inch pieces, including the stems (about 6 leaves)

2 to 3 big handfuls spinach, about ½ to ¾ of one 5-ounce box/bag

3 medium zucchini, cubed into 2-inch pieces

2 stalks celery, cut into 2-inch pieces

2 to 3 plum tomatoes, quartered (optional)

Medium onion or 1 leek; cut the onion into wedges; slice the white part of the leek into 2-inch pieces

½ bunch parsley

Garlic cloves, smashed 2 to 3 teaspoons salt

1 teaspoon ground black pepper or 8 whole peppercorns

2 bay leaves

1 or more tablespoons of coconut aminos (optional)

Directions at mindbodygreen.com

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