Ingredients : 1 Tbsp coconut or olive oil 3-6 cloves garlic 2 medium Spanish onions, chopped 2 quarts spring water 1 medium yam, diced 2 carrots, diced 1 small beet, diced 2 stalks celery, chopped ¼ cup parsley, finely chopped 1/2 bunch kale, chopped 1 tsp dried, flaked dulse (seaweed) 1/2 tsp sage or poultry seasoning Sea salt to taste (1/4-1/2 tsp) Pepper to taste
Instructions : Wash and scrub all vegetables. Do
not peel if organic. Saute onions & garlic with coconut or olive oil in soup pot till onions are transparent. Add water and vegetables, bring to a boil, then turn heat down to
simmer. Cover the pot.
Simmer 20 minutes until veggies are soft but not mushy. If you wish to freeze some of the soup, puree the amount you want to freeze in a blender and store in quart size containers.
soup is alkaline and rich in minerals, especially potassium, which can be
flushed out of the body when taking extra liquids (as in a cleanse).