Eggplant soup: prevents cellular damage in brain
5 circles celery root
7 circles parsnips root
1 tablespoon unrefined olive oil (optional)
1 teaspoon sea or Himalayan salt
1 teaspoon turmeric
1 liter of water
* Put 1 tablespoon unrefined olive oil in a pot.
* Wash and clean the vegetables and cut them into large pieces and put them in the pot with oil for 2-3 minutes on low heat. After 2-3 minutes add 1 liter of water.
* Allow to boil for 15-20 minutes.
*10 minutes before it`s ready add salt and turmeric.