Nutrient Dense Vegetable Broth 

This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume.
All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with:

• 1 head of fennel
• 5 carrots
• 1 white onion (skin and all) cut into sixths
• 1 whole leek, cut up, green part and roots
• 1 shallot (skin and all) cut in half
• 2 smashed garlic cloves

Begin by sautéing the vegetables down until soft and tender. Then I add water, salt, pepper, and herbs. I use fresh thyme, parsley, and rosemary and a bay leaf.