Ingredients

• 1 large onion, chopped  
• 6 carrots, chopped 
• ½ head of celery  
• 1 haved head of garlic  
• 2 large sweet potatoes  
• 12 cups water 
• 4 cups spinach  
• 1 bunch parsley 
• salt and pepper to season  

Instructions

1. In a large pot, cover the onion, carrots, celery, garlic and sweet potatoes with water and bring to a boil.
2. Reduce heat and simmer for 20 minutes.
3. Add spinach and parsley and simmer for 5 minutes more.
4. Season with salt and  pepper.
5. Strain liquid; discard vegetables.  
6. Store broth up to 5 days in an airtight container in the fridge or freeze up to 3 months. Recipe makes 8 cups.

Notes

• Use organic ingredients whenever possible 
• Vegan and Gluten-free