Do you have a bunch of random vegetables laying around your fridge by the end of the week? Throw everything into a slow cooker with some spices and sea salt. Add filtered water to cover 3/4 of the vegetables and cook over night or during the day (6-8hours) on a low setting. Blend all ingredients with 1-2 tbs. of a quality fat (olive oil, ghee or coconut oil). Jar the leftovers and enjoy a side of soup with your meals. Make your soup into a complete meal by adding protein to it.
Rainbow carrots, green cabbage, white mushrooms, fresh rosemary, turmeric, ghee, coconut oil, sea salt & filtered water. Ground lamb on top with rosemary & sea salt.