Healing Winter Soup
5 cups bone marrow soup stock
4 tablespoons ghee
5 cloves garlic
2 teaspoons celtic sea salt
3 slices of fresh ginger
2 teaspoons salt
4 tablespoons of various herbs such as rosemary, thyme, oregano, savory
1 large piece of seaweed (kombu or wakame)
1 tablespoon paprika
2 onions or leeks
1 cup chopped seasonal root vegetables such as carrots, turnips, parsnip
3 chopped celery stalks
1/2 cup rice or two red potatoes
1 cup fresh chopped leafy greens such as chard, kale, beet greens
1) Sauté the garlic, onions, savory herbs, and root vegetables in ghee and 1/2 cup soup stock.
2) When vegetables are a little soft, add the rice or potato, and the seaweed, ginger, paprika, salt and the rest of the soup stock. At this point you could also add a few fresh pieces of chicken if you choose. Let everything simmer on low for one hour and then enjoy.
3) Right before eating, add fresh greens such as chopped chard, beet greens, parsley, or kale.