Why you should have it: It helps alkalise your system, hydrates the skin, provides essential electrolytes, boosts immunity, helps flush out toxins from the body, and contains powerful cancer fighting phytochemicals. The addition of turmeric and rosemary adds an antioxidant boost that also lends support to the liver and kidneys. It is very high in essential potassium, which helps generate energy, particularly in the brain and also helps regulate blood pressure. It’s easy to prepare, and makes for a great health tonic, especially in the winter season.



2 cups Potatoes (chopped; cleaned but not peeled)

1 cup Onion (chopped)

2 cups Carrot (chopped; cleaned but not peeled)

5 cloves Garlic (whole)

1 cup Broccoli (chopped with stalks)

6 stalks Celery (chopped)

1 cup fresh Parsley (chopped)

½ tsp Turmeric powder

¼ tsp whole Black peppercorns

2 Bay leaves

1 tsp dried Rosemary

12 or more cups Water

Rock salt/Himalayan sea salt to taste



Chop all the vegetables and place in a large stainless steel pot. Add rock salt to taste. Add water, cover, and bring to a boil. Remove the lid, decrease the heat to low and simmer uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate. Add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. The vegetables should be firm, not mushy. Strain out the broth and discard the vegetables. If desired, you can pour the broth and vegetables into a blender and puree for a creamy texture.

Optional: While serving, drizzle a little olive oil over each bowl of soups or Bragg Liquid Aminos (low sodium soya sauce) to taste.


RECIPE BY MEENU NAGESHWARAN, Founder, Meenu’s Praana Kitchen, MEENU PROFILE PHOTOwhich offers organic vegan products and catering, and organises workshops on vegan cooking


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