Superfood detox soup

(posted from School of the Sacred Wild)

TO MAKE THE BROTH:

5 cups of water
A small handful of a combination of herbs:
burdock root, astragalus root, eleuthero root - can take up the majority of the handful. A thumb-size of reishi, a bay leaf, another handful of dried mushrooms,
a handful of seaweed - are all other possibilities.
Add some good sea salt.

Let the herbs simmer in the broth while you prepare the rest of the soup. Alternatively, you can use bone broth instead of water, or half water- half bone broth.

SIMMER HERBS AND ONIONS:

Heat 3 T of coconut oil, ghee, olive oil or any combination
Add a small handful of warming herbs and spices such as cumin, turmeric, coriander, mustard seeds, black pepper, garam masala, or any other spices you enjoy.
Simmer 1 chopped onion and some garlic.

BOIL VEGGIES:

Chop 3 medium zucchinis and add to the boiling broth. Let them cook fully without getting soggy. Take out any pieces of herbs that will not blend well (reishi, bay leaf).

BLEND EVERYTHING:

Add the sautéed onions, the broth, 1⁄2 bunch of fresh dill, 1⁄2 bunch of fresh cilantro, 1⁄2 bunch of fresh parsley, 1-2 cloves or raw garlic (optional), 1⁄2 cup of sauerkraut, 1 teaspoon lemon juice (or more to taste at the end), and a handful of greens (baby spinach or nettles are great).
Add a bigger handful of (soaked & rinsed) cashews.
Add salt & black pepper to taste.