1. Place all ingredients into a pot. Bring to a boil then skim. Lower heat and simmer 30 minutes. Remove herbs.
2. Take out some vegetables and eat whole, unadorned. Using a handheld or regular blender, blend the rest into a thick soup.

Notes:

• Enjoy your portion of soup and vegetables while hot. When remainder is cool, pour into a glass container and store in fridge for up to one week.
• The soup may need some salt, but try to keep it on the bland side for medicinal purposes.
• You can jazz it up into a full-blown vegetable soup by adding 1 quart of chicken broth, sea salt, pepper, ½ t paprika and a generous drizzle of olive oil or heavy cream.

Adapted from “Nourishing Traditions” by Sally Fallon.