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.
Adapted from hungryforchange.tv
cups spring or filtered water
medium zucchini, finely chopped
celery stalks, leaves removed, then finely chopped
cup roughly chopped green string beans
large bunch fresh parsley, stems and leaves roughly chopped
medium tomatoes, finely chopped
garlic cloves, finely chopped
teaspoons unrefined sea salt or 1 tablespoon organic miso paste
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.