Root Veggie Simmer
A nourishing anti-inflammatory soup made with left-overs
Ingredients
- 1 freezer bag veggie guts - washed. (All the veggie scrapings and peels from the last weeks veggies
- 8 cups filtered water
- 2 tsps ground ginger
- 2 tsps ground pepper
- 1 tsp ground turmeric
- 2 tsps Himalayan mineral salt
Instructions
- Bring to a boil and simmer for 2-4 hours. A crock pot is perfect for this.
- Strain the broth from the veggies - leaving the broth and throw out the veggie guts. They are not good for composting at this point.
- Pour into a thermos and sip throughout the day
- Can be stored in the freezer and used the following Fast Day.
Tried this recipe?Let us know how it was!