Veggie Broth - alive magazine

Ingredients

• 4 cloves garlic, finely chopped
• 2 Tbsp (30 mL) ginger, grated
• 1 tsp (5 mL) cayenne pepper
• 1 cup (250 mL) parsley, coarsely chopped
• 1 cup (250 mL) green onion, sliced, including green tops
• 1 cup (250 mL) carrot, coarsely chopped
• 1 1/2 cups (375 mL) celery, sliced (about 2 ribs)
• 1/2 cup (125 mL) onion, finely diced
• 4 cups (1 L) kale, chard, or other green leafy vegetable, shredded
• 8 cups (2 L) of water