2 c parsnip (or burdock root if you are so lucky to find it) (rinse and clean parsnip well and skip peeling--the skin has many nutritional benefits and saves precious time)
2 c sliced carrots--keep the skin on!
2 c sliced mushrooms (I love shiitake or portobello)
2 c sliced celery
1 large leek sliced
1 bunch of green onions sliced
1 jalapeno sliced, seeds and all (optional, if you want to skip the heat)
2 bay leaves
1 bunch of thyme (rinse and throw stem and all in your pot)
1 bunch of parsley coarsely chops (cut the thick bottom area of the stems and chop the rest)
1-2 garlic cloves smashed gently with the side of a knife for easier peeling and pop it in the pot
1-2 inches of ginger, clean it well and with the skin on, chop it up and in the pot it goes
optional: lemongrass stalk, other fresh herbs you like and any other veggies on hand you might want to add
add enough filtered water to cover the veggies and cook until veggies are to desired tenderness
near the end of cooking, add 2 c of coarsely sliced bok choy or kale or spinach (only needs a couple minutes to cook--I like the slight crunch it can add to the soup)
salt and pepper to desired taste
garnish with a squeeze of lime or lemon or dollop of cashew sour cream sauce
inspired by Anthony William's Burdock Soup on page 234 of Medical Medium Life Changing Foods book
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