Detox Diet-dinner Based on a recipe from physician Henry Bieler (Bieler’s Broth), this vegetable tonic provides an ideal combination for restoring acid–alkaline and sodium–potassium balance to the body’s organs and glands.
|4||cups spring or filtered water|
|4||medium zucchini, finely chopped|
|3||celery stalks, leaves removed, then finely chopped|
|1||cup roughly chopped green string beans|
|1||large bunch fresh parsley, stems and leaves roughly chopped|
|3||medium tomatoes, finely chopped|
|3||garlic cloves, finely chopped|
|2||teaspoons unrefined sea salt or 1 tablespoon organic miso paste|
|2||teaspoons dried thyme, rosemary, oregano, or other French Provence herbs for added flavor|
Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm. If you wish to create a thicker soup, you can purée the soup in batches in a blender or blend it with an immersion, or “stick,” blender until smooth and creamy; however, this soup is also delicious as is. Store covered in the fridge for use within one week, or freeze for extended storage.