Hippocrates Soup (OD)
3 quarts water
1 head green cabbage, chopped
2 parsnips, chopped
1 sweet potato, chopped
5 or more garlic cloves, crushed with the skins
1 large sweet onion, chopped
1 green pepper, chopped
4 tomatoes, chopped
1 handful fresh parsley, chopped
1 handful cilantro, chopped
Salt and pepper to taste
1 or 2 chili peppers, if you like some kick
Add water and chopped veggies to a large stock pot. Simmer for 3 hours; then, in batches, strain through a fine colander into another pot. Store in plastic containers. Can be refrigerated for up to a week or frozen for several months.
Kitchen Tip: This is a delicious vegetable broth, good for sipping or as a base for many other soup recipes. It is especially good if you are sick with a cold or flu. Though it takes a while to prepare, it makes a gallon of broth that can be frozen in smaller portions.
Immune Power Soup (OD)
1 tblsp. extra virgin olive oil
2 cups sliced carrots
1 cup leeks, white and light green parts only, rinsed thoroughly and chopped
1 cup chopped celery
1 cup diced onion
4 garlic cloves, minced
1 tblsp. peeled, minced fresh ginger
1 cup chopped fresh parsley
1 cup finely sliced Shiitake mushrooms
¼ cup chopped fresh basil
8 cups water
1 tsp. salt
Freshly ground black pepper
¼ cup chopped fresh chives, for garnish
Heat the extra virgin olive oil in a large pot. Add the carrots, leeks, celery, onions, garlic and ginger. Sauté for 10 minutes over medium heat, stirring frequently.
Add the Shiitake mushrooms, parsley, basil and water. Season with salt and pepper. Turn heat to high and bring to a boil; then reduce heat to medium-low and simmer, covered, for 20 minutes. Garnish with chives.
Kitchen Tip: This soup takes the edge off your hunger and is a great way to get more vegetables into your day. Make it in advance and freeze in single-serving containers for use later on.
Miso Soup (OD)
1 quart vegetable or chicken broth
4 green onions, chopped
5 or 6 Shitake mushrooms, sliced
2 pieces Wakame sea weed
3 tblsp. Miso (mix paste with a little broth before adding)
Simmer the onions, mushrooms and Wakame in the broth for 15 minutes, then stir in the Miso paste and serve.
Bone Broth (MD)
This broth can be used as soup stock or taken up to 4 times daily to improve joint, digestive and immune function.
5# bones from grass fed, free range, wild beef, chicken, venison, turkey, etc.
Soak in a stainless or ceramic pot for 30-60 minutes to hydrolyse collagen and minerals. Bring to a boil. Simmer for 24 hours. Skim foam off top if desired. Can be refrigerated for up to 5 days or frozen. You may also add vegetables such as celery, onion, and herbs. Link.
Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.