3 quarts Water
1 Large onion (chopped)
2 Carrots (sliced)
1 cup Winter squash (cut into large cubes)
2 Celery stalks
1/2 cup Cabbage
4 1/2 Fresh ginger slices
2 Whole garlic cloves
Sea salt (to taste)
1 cup Root vegetables (turnips, parsnips, and rutabagas for sweetness)

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.

Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.

Heat gently and drink up to 3 to 4 cups a day.