Summary

Ingredients

• 1 kg seasonal vegetables
• 5 liters water
• 3 tablespoon olive oil
• 3 slices ginger
• 4 bay leaves
• 1 teaspoon mustard seeds
• pepper
• salt
• 1 slice / s lemon (s)
• 1 tablespoon thyme
• Fenugreek
• 5 juniper berries
• parsley

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Instructions

1. Wash, clean and, if necessary, chop the vegetables. Bring the water to a boil.
2. Heat the olive oil in another large saucepan and sweat the vegetables in it. Add the ginger slices, ground mustard seeds, pepper, bay leaves, a pinch of salt, lemon wedge, thyme, juniper berries and fenugreek seeds.
3. Deglaze with the hot water, simmer the soup for 3-5 hours on a small fire and then strain everything.
4. Serve the soup sprinkled with chopped parsley.
5. In traditional Chinese medicine, this soup is particularly recommended for women in childbed.