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.