Purifying Autumn Tonic Soup
Prep Time: 0 hr 20 min
Cook Time: 0 hr 20 min
1/2 cup carrots sliced into 1/2-inch half moons
1/2 cup parsnips sliced inti 1/2-inch half moons
1/2 cup cabbage thinly sliced
1/2 cup red onion chopped
1/2 cup shiitake mushrooms sliced
3 cloves garlic minced
2 Tablespoon extra virgin olive oil
5 cups vegetables broth or water
2 Tablespoon light miso or to taste
2 scallions minced
1. In a large, heavy pot over medium heat, saute burdock, carrots, cabage, parsnips, onion, shiitake, and garlic in olive oil for 10 minutes.
2. Add vegetable stock or water and bring to a boil. Lower heat, cover, and simmer for 20 minutes or until vegetables are tender.Dilute miso in a small amount of hot broth and add to soup. Turn off heat, add scallions, cover, and let stand for 5 minutes. Season with freshly ground black Pepper. Enjoy!
This soup combines the earthy root vegetables of autumn into a tasty, purifying tonic soup. Burdock is rich in minerals and is a classic liver-cleansing herb. This recipes is originally from: The 14-Day herbal Cleansing with Laurel Vukovic