Vegetable tea

A VEGETABLE tea is a viable alternative to the acidity of coffee, black tea and even alcohol. It does not take long to make and you can adjust different according to that you can fund in the market. At this time of year rhubarb can substitute for lovage. Best to make it on the strong side and then dilute.

It is re-affirmingly alkaline, handy and tastes good…but it is a tea rather than a soup meant for sipping through the day rather than supper.


1 carrot
1 celery
1 potato
½ fennel bulb
1 brocolli stalk

parsley stalks
tsp juniper berrie
1tbs chopped lovage (or rhubarb)
1 tbs chopped parsley
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
4 bay leaves

Put a big pan of cold water on to boil. Roughly trim – the skins have goodness in them so wash and keep rather than peel – chop your vegetables into equal sizes. Simmer for 10 minutes.

Then add your spices, cover and simmer for 30 minutes. Turn off the heat. Leave to cool and infuse for another 10 minutes.

Strain and keep the tea for use through the day – hot or cold.

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