Potassium Balance Soup

By ADMidd

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.

Ingredients

• 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

Preparation

Step 1

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.