Turnip Fennel Carrot Soup

Serves  6 – 8 (makes ½ gallon)

Preparation:

3 cups of water, salt
1 fennel bulb chopped (2 cups)
1 bunch small carrots with greens :
chop carrots (2 cups)
chop carrot greens (not stems) finely (1 cup)
2 branches celery : chopped (1 cup)
2-3 turnips with greens chopped  (turnips = 1 cup, greens = 1 cup (save greens for later)

Bring water to a boil.  Add all ingredients but the turnip greens.  Low boil for 10 minutes.  Turn off heating element on stove. Add turnip greens.  Cover for 5 minutes.  Serve soup warm with olive oil or flax seed oil.

Energetics:

Nourishes Stomach, Spleen, Pancreas.  Calming which is desired for better assimilation and Heart function.  Soothes inflammation.  Aids the Liver and Gallbladder.  Cleanses the digestive system.  Turnips:  energe6tics enter all 12 meridian systems, thus supporting the endocrine system.

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