Skip to content
8 cups water, vegetable, grain, meat or bone broth
16 cloves Garlic, fresh, peeled, whole
1/2 oz Burdock Root
Place all of the above in large pot and simmer covered for 30 minutes.
Turn off heat and add:
1/2 oz Nettle Leaf
Stir in, cover and let sit for minimum 1 hour
Strain
Add the following items to the above strained broth and cook. Add vegetables at different times so more tender ones don’t overcook.
½ teaspoon Black Pepper, ground
2 Bay Leaves whole
1 1/4 teaspoons Holy Basil
1 3/4 teaspoons Sea Salt
2 1/2 cups chopped Fennel Bulbs, chopped, without stalks
1 1/2 cups Carrots, chopped
3 cups Greens, chopped (options include Swiss Chard, Collard, Kale, Turnip Greens, etc.)
~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock)
Turn off heat when all vegetables are tender enough, add the following and do not cook further:
1 additional teaspoon Holy Basil
2 Tablespoons Olive Oil
24 oz Tomato Sauce
3 cups Mung Beans, cooked
1 1/2 cups Brown Rice, cooked