RECIPE:

I entire bulb of garlic (peeled)

1 large onion

2/3 cup fresh ginger root (peeled)

2 quarts bone broth or chicken broth- vegetarians can substitute vegetable broth

1 medium to hot chili pepper (ends snipped and seeded)- serrano, jalapeno, and habanero all are great…just know that if you use a habanero, it will be extra spicy

2 TBSP butter, ghee, or olive oil

1 TBSP. turmeric powder

3 carrots (chopped)

2 stalks celery (chopped)

1 bunch of parsley

½ -1 head of cabbage (cored and chopped)

Salt and pepper to taste

INSTRUCTIONS:

In a food processor, add onion, ginger root, garlic, parsley, and pepper and pulse until everything is finely grated. On medium heat, in a large stockpot, sauté the onion, pepper, garlic, parsley, and ginger in the ghee, butter, or olive oil until golden. Add the broth and all of the other ingredients. Simmer on low to medium heat for 15-20 minutes until veggies are tender. Add salt and pepper to your taste.

*Will keep for 4-5 days refrigerated


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