Yield: 2 large bowls

Ingredients 2 medium zucchini, chopped 3 stalks celery or bok choy, chopped 1 large handful frozen or fresh green beans 1 large handful spinach (optional) 2 cups water 1 handful fresh parsley

Directions In a large stockpot over medium-high heat, steam zucchini, celery, and green beans in water for about 10 minutes or until they’re very soft. Add spinach (if using) at the end and steam for only about 2 minutes. Place veggies, remaining steaming water in the stockpot, and uncooked parsley into a blender and blend for 1 or 2 minutes until smooth. Eat this broth fresh from the blender for the best taste.

You can substitute with more spinach if green beans are unavailable. Broth makes a rich, wholesome base you can add other ingredients and flavors to. You also can flavor it to your liking by adding oil, onions, garlic, and other vegetables such as broccoli, additional chopped zucchini and celery, garlic, coriander, turmeric, ginger, fennel, and snow peas. Or flavor with sea salt and black pepper or cayenne. Load up on micro-nutrients!