This recipe can be modified using whatever vegetables, leafy greens, roots, and herbs you have on hand. The basics of this recipe start with a root vegetable, like a potato, sweet potato, yam, or carrots, then add onion and garlic. The starchy root vegetable adds substance to the broth, the onion and garlic add an aromatic medicinal quality.
4 cloves garlic
1 thumb size ginger (optional)
1/2 cup Shiitake Mushrooms
Fresh Herbs of choice Thyme, rosemary, sage, oregano, parsley, cilantro, dill
Leafy greens of choice (I prefer to blend them into smaller bits in the food processor or blender) kale, spinach, dandelion
Vegetables like asparagus, broccoli, cauliflower, cabbage, leek are optional
Add 8 cups of fresh water
Place all ingredients in a power pressure cooker, instant pot and cook on high pressure for 20 minutes. Or put all ingredients in a large pot on stove-top, bring to boil and then bring down to a simmer for 60 minutes.
You can strain solids from the broth or eat as a hearty soup.
Add salt to taste.