Alkaline Electric Soursop Ginger Soup

6 – 8 Servings

Ingredients

• 4-6 Soursop Leaves
• 12-16 cups spring water (16 cups = 1 gallon)
• 2 cups chopped kale
• 2 cups or 1 whole chayote squash, cubed
• 1 cup zucchini cubed
• 1 cup summer squash cubed
• 1 cup diced onions
• 1 cup diced green peppers
• 1 cup diced red peppers
• 1 cup Quinoa (or approved wild rice/grain/pasta)
• 3 tablespoons onion powder
• 4 teaspoons sea salt
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon cayenne (optional)

Directions:

1. Rinse soursop leaves, rip in half and place into a large stockpot with 4 cups spring water.
2. Boil leaves for 15-20 minutes with lid on pot.
3. Remove leaves from broth.
4. Add remaining ingredients.
5. Add 8 cups spring water (for quinoa. May need more water if using grains/rice that absorb more water)
6. Stir ingredients, replace lid and cook over medium heat for 30-45 minutes.  (More time may be needed if not using quinoa.)