Peel potatoes.
Place peelings, carrots, celery, onions, garlic, coconut oil and water in a stock pot to boil.
Lower heat and simmer for one hour. Add parsley, chard and kale. Simmer an additional half hour.
Allow to cool. Press all solids to extract as much liquid as possible. Strain and store in refrigerator or freezer.
Use leftover solids to make a puree or compost.