Difficulty: Moderately Easy
Instructions
Things You'll Need:
- Non-reactive cooking pot.
- Colander
- Cheese cloth or thin linen
- 1 3/4 quarts of pure water
- 1 tsp. of Celtic sea salt
- 5 slices of sliced ginger root
- 2 finely chopped carrots
- 3 finely chopped celery stalks
- 1 cup of finely chopped cabbage
- 1 cup of finely chopped spinach
- 1 cup of finely diced pumpkin
- 1 finely chopped squash
- 5 finely sliced Shiitake mushrooms, fresh or dried
- 1 cup of chopped parsley
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Step 1
Place the water and all the other ingredients into the cooking pot.
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Step 2
Bring the mixture to a full rolling boil, then reduce the heat to simmer. Cover partially and let cook until the liquid is reduced to about half the original amount you started with.
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Step 3
Prepare the colander by lining it with a piece of cheesecloth or thin linen.
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Step 4
Strain the hot mixture of broth into a bowl.
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Step 5
Discard the vegetable pulp and drink the broth with meals or as a snack.
