5/5
(1 Votes)
Ingredients
- 1/2 Summer Squash,
- 1/2 Zucchini,
- 1/2 Carrot,
- 1/2 cup of cut up kale,
- 1 cup of cut up collards,
- 1/4 head of Broccoli,
- 1 celery stalk
- 4-8 cloves of fresh garlic
Preparation
Step 1
Put the vegetables in a half Gallon of distilled water with the following spices 4 -8 garlic cloves, 2-3 teaspoons of no salt natural vegetable seasoning. ¼ teaspoon of curry powder, ¼ teaspoon of turmeric powder and ½ teaspoon cayenne or to taste.
Boil the above vegetables and spices until vegetables are soft.
Scoop ½ cup of one of your favorite vegetable out of the water (Steve’s favorite was the collards) put it into the blender and put the pureed collards back into the pot and boil 5 more minutes.
This is your mineral broth. Now scoop all the vegetables out of the pot and Puree. Eat the puree soup and the broth separate.