Turnip Fennel Carrot Soup

Serves  6 – 8 (makes ½ gallon)


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.


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.