How to make
Wash the vegetables and cut onions, carrots, celery, parsnips, turnips, zucchini, and garlic into large pieces.
The peppers, cabbage and parsley are not chopped. Cut the cauliflower into small pieces, cut the ginger thinly and chop the parsley.
Put the vegetables in a large saucepan and pour spring water over them, season with sea salt. Cook over low heat for 60 minutes.
We consume juice. If desired, we can eat the vegetables as soup.
