Ancient Ayurveda Green Immune Soup Recipe

Serves 8-10

10-15 cups water

1/2 head broccoli, cut up

1/2 head cauliflower, cut up

5 stalks celery, chopped

1/2 celery root (celeriac), chopped

1/2 cup green onions (green tops only),chopped

6 large leaves and stems of curly kale, chopped

1 cup cilantro, chopped

2 sheets kombu, cut in small pieces

1/2 bulb fennel, chopped (do not use the stalks, only the bulb portion)

1 thumb-size turmeric rhizome, chopped

1 thumb-size piece ginger root, chopped

6 pieces astralagus dried root

8 medium size (about 3") sulfur-free ashwagandha root

4-inch piece burdock, chopped

1 tablespoon ajwan seeds

1 tablespoon cumin seeds

2 tablespoons coriander

2 tablespoons ghee

1 tablespoon miso, add at end just before serving so as not to destroy enzymes by cooking

Add Bragg's Amino Acids to taste

Cook hardy vegetables and herb roots first. Bring to boil and immediately turn down to simmer. Add lighter vegetables and seaweed. Sauté spices in ghee briefly, then add to pot.