Broth:
2 cups warm water (100 degrees F.)
1/2 cup macnuts or almonds (soaked for 6 hrs.)
1 tsp. freshly ground celery seeds
1-2 whole black peppercorns
1/2 tsp. sea salt or to taste
1 sprig of fresh or dried thyme
1 tsp. fresh dill
1 tbs. olive oil
1/2 tsp. lemon juice

How to: Blend everything up until smooth, let this mixture sit for 5-10 mins then strain through a nut milk bag or a strainer. Warm it back up if you want and enjoy!

To make this a more heartier soup add the following:

2 tbs. carrot (fine dice)
2 tbs parsnip (fine dice)
1-2 tbs. sweet red onion (fine dice)
1 clove garlic (fine dice)
4 shitake mushrooms (julienne)
2-3 tbs. broccoli florets

How to: Combine everything in a bowl, add a little salt to taste and scatter these veggies on teflex sheets and dehydrate for 4-6 hrs. (dehydrating will concentrate the flavors and remove some of the bitterness) Add this mixture to the broth and enjoy!

Want chicken noodle soup?!

Add a half cup of julienned young coconut meat or parsnip pasta (peel parsnips with a vegetable peeler)

For an Asian Flare - add 1-2 kefir lime leaves, 1/2 tsp. white miso, 1 tbs. green onion and 1/2 tsp. minced ginger to the broth.

For a Mexican Flare - add some chili flakes, a little ground cumin, 1 tsp. of fresh or dried sage, coriander, cilantro, marjoram, oregano, and a sprinkle of cinnamon.