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Root Veggie Simmer

A nourishing anti-inflammatory soup made with left-overs
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

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.
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