This soup varies depending upon what is fresh and available. Everything is always organically grown. Any item can be increased, decreased, omitted or substituted depending upon your taste and what’s available.
Heat water in a medium size stainless steel or glass pan until it starts to boil. Add celery root or celery or both, sliced leek, bulb fennel, mushrooms and if you like burdock or salsify root this is the time to add it. Let simmer for 15 or 20 minutes on medium low heat.
The onion, potatoes and any other root vegetables, continue to simmer for 3 to 5 minutes.
The carrot, cabbage, cauliflower, kale unless it is super tender then wait until next step. Simmer for another 5 minutes or until carrots are tender.
The broccoli (unless it is tough then add it with the cauliflower) and fresh spinach, chard or other fresh tender greens. Turn off the heat and leave the pot on the burner until the broccoli is cooked. Serve seasoned with olive oil, cider vinegar, dash of cayenne pepper and tamari if not cleansing. Garnish with parsley.
Serves 2-3 depending upon how many vegetables were added.