4 cups bone broth from an organic chicken or filtered water
1-2 cups of two to five vegetables, roughly chopped, such as celery or celeriac, green beans, kale, chard with stems, zucchini, cabbage (I prefer purple for the rich color), onion.
2 tablespoons fresh ginger root, minced
1 tablespoon fresh herbs such as parsley or tarragon
Juice of one meyer lemon
½ teaspoon turmeric powder
Maldon sea salt, to taste
Using a stockpot, place chopped vegetables and cover with bone broth or filtered water. Add ginger root. Bring to a boil, and then simmer for 40 minutes. When complete, add herbs, lemon juice, and turmeric powder.
Strain broth and drink as much as you want when hungry throughout the day.
Vegetables can be added to shakes if not too mushy, or puréed for a heartier soup.