Healthy Vegetable Soup
1 daikon/radish with leaves
1 small burdock root
15 dried red dates, stoned
4 dried shitake mushrooms
2 litres water
1. Wash carrot, burdock root and radish including leaves. Cut into chunks.
2. Wash and soak dried red dates and dried mushrooms till softened.
3. Place all the ingredients in a big clay pot. Add 2 litres of water to completely cover vegetables. Boil over high heat for 15 minutes. Reduce heat and simmer vegetables soup for 1-2 hours.
4. Soup can be kept for 2 days in refrigerator. It can also be frozen and use as vegetable stock.
Note: The vegetables contain antioxidants, minerals, fibre and anticancer substance.