Guest guest Posted September 11, 2001 Report Share Posted September 11, 2001 Hi Penny, Would like to ask if you meant to throw the peeled potatos away and ONLY use the potato peelings? Same with the carrots? You did mean 25% of chopped beets? When a recipe arrives here, it seems to be chopped up into lines that could mean more than one thing. Just wanted to double check before trying this one. Sounds really good. Thank you, Jean Baugh **************** > Here is the Recipe:- (enough to last a couple of days if you take > three cups a day and you can freeze it) > Use your largest pot. Glass or stainless steel or ceramic - not > aluminum. > ALL ORGANIC VEGETABLES SO YOU DON'T IMBIBE ANY MORE PESTICIDES. > 25% (by volume) Potato Peelings > 25% ( " ) Carrot Peelings and whole chopped beets. > 25% (by volume )chopped onions and 50 cloves of garlic (approximately 15 > > cloves per bulb) > 25% by volume celery and dark greens (I use the beetroot tops and other > greens in season like Kale or Dandelion, or nasturtium leaf or carrot > tops or....you get the idea) > ...Oh yes ...you needn't be EXACT on the measurements... > Add hot peppers to taste..(put your gloves on when you chop them up) > Don't worry about chopping it up too carefully. Put the WHOLE > chopped garlic bulbs in - don't bother to skin them, and the whole > chopped beetroot. > Add enough distilled or purified water to cover the lot and simmer > gently for 1 to 2 hours . I prefer 2 hours. > Strain and drink. > Put the veggies in your compost heap. > You can freeze the soup. > You can add some water as it is VERY concentrated. > Don't add salt - when you taste it you will see why. > > Quote Link to comment Share on other sites More sharing options...
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