Please consult with a macrobiotic counselor for the use and frequency of those remedies.
½ cup onions
½ cup carrot
½ cup round, green cabbage
½ cup sweet winter squash
4-6 cups spring water
Finely chop all vegetables into small pieces.
Bring the water to a boil (use 2-4 times the amount of water to vegetables).
Add vegetables to the boiling water, leave the pot uncovered until it returns to a boil.
Cover the pot, reduce the flame to low and simmer 20 minutes.
Strain out the vegetables and discard them.
Drink the broth warm or hot.