Ingredients

• 1 tsp whole black peppercorns
• 1 small onion, chopped
• 1 bay leaf
• 2 shitake mushrooms, sliced
• 1 tsp fresh oregano
• 1 celery stalk, chopped coarsely
• ½ inch slice fresh ginger
• ½ tsp salt
• 5-8 sprigs fresh parsley
• 4 cups of water
• 1 small zucchini, thinly sliced
• ½ cup chopped tomato
• 1 red capsicum, seeded and chopped coarsely

Method

• Place peppercorns, bay leaf, oregano, ginger and parsley in cheesecloth.
• Place the zucchini, red pepper, onion, mushrooms, celery, salt, peppercorn and bay leaf pouch, and water in a saucepan. Bring to a boil, then reduce heat to low medium and let it simmer, skimming off the foam.
• Let it cook for 45 minutes to 1 hour.
• In the last 5 minutes of cooking, add chopped tomato. When cooking is done, remove bay leaf and peppercorn pouch.

Makes 4 servings.