1. In a large pot, add all ingredients. Bring to a boil, then cover and reduce heat to low. Simmer for at least 20 minutes. Taste and add sea salt & freshly ground black pepper as desired. Serve warm over quinoa or baked sweet potato.

Note: How to Make Homemade Vegetable Broth

Homemade veggie broth has less sodium, costs less, and tastes much better than store-bought. If you’ve never tried making your own, you’ll be amazed how easy it can be. Simply keep veggie scraps from onions, peppers, celery, carrots, apples, etc. in a container in the freezer. When you’re ready to make broth, dump frozen vegetable scraps into a large pot. Add a whole carrot, two onion halves, one celery stock, a bay leaf, and a teaspoon of salt. Press your hand firmly down over the vegetables and fill with water until it rises about an inch above your hand. Bring to a boil then reduce heat and simmer for an hour. Pour through a strainer and cool to room temperature. Use immediately or store in the freezer.