- 120 minutes
- 2-4 portions
Ingredients
∙ 1 bunch celery, diced
∙ 6 carrots, diced
∙ 1 winter squash, cubed
∙ 2 yellow onions, diced
∙ 1 inch ginger root, peeled and minced
∙ 1 inch turmeric root, peeled and minced
∙ 1 cup peeled and sliced burdock root, optional
∙ 1 cup cilantro or parsley, loosely packed
∙ 6 garlic cloves, peeled
∙12 cups water
How to Prepare
▻Place all the ingredients in a large stock pot.
▻Cover the pot and bring the water to a boil over high heat, and then reduce the heat and simmer for at least 1 hour until the ingredients are cooked (but not longer than 4 hours).
▻You can consume the soup as such, you can strain it and consume only the liquid, or you can blend the broth with the vegetables for a more consistent cream soup.
