The soup cleanse is developed with simplicity in mind.  However, onion and garlic base may not be the best fit for everyone or we might tire of the same flavor or feel creative. A percent of people are sulfur intolerant; in these cases, I suggest a simple vegetable stock or herbal tea.  

My favorite long game way to create vegetable stock is to consistently contribute all the trimmings from my organic vegetable meal prep into a collective freeze.  I save all the heads, tails, skins, peels, cores from vegetables and fruits that cross my cutting board and add them bit by bit to a collective in the freezer.  When needed, I simply add the fresh and frozen scraps with chosen whole spices to very clean water and simmer on medium-low with lid on for 10-15 minutes once the stock has come to a gentle boil.  

A short game to create a quick soup base is brewing or warming herbal tea.  My winter favorite quick tea bases are ginger, chai and green tea.  Over the years, my tea ritual has evolved to almost exclusively bulk teas.  The quality of the herbs are superior and the cost overall less when we re-brew the leaves.  As long as there is color in the second or third or fourth ‘washing’ of the leaves, there are powerful antioxidants and phytonutrients.  The additional benefit is that it naturally decaffeinates the teas by water processing.

Herbal teas deliver botanical medicine.  

Vervain Collective Tranquilium Tea by Oracle

To free the medicine, we choose the best preparation method, temperature, and timing.  Boil or steep the herbs multiple times until there is little color left.  Combine all brews into one large container and drink room temperature or cool from the refrigerator throughout the day or over the next few days. For more information about tea preparation visit our previous post Brewing Teas: free their medicine.