OK, so there it no pot in this soup.
- To 1 1/2 quarts of water add
- 2 large potatoes, chopped or sliced to approx. 1/2 inch slices
- 1 cup carrots, shredded or sliced
- 1 cup celery, chopped or shredded, leaves and all
- Some beet tops, turnip tops, parsley, onion or whatever you have from the garden (or whatever is in season at the store)
- Add some fresh herbs like sage, rosemary, thyme & garlic (about 2 teaspoons of each)
- I also add a touch of red pepper flakes
- Sometimes I add a teaspoon of miso or beef bullion after straining off the liquid for some extra flavor.
Cover and cook slowly for about 1/2 hour using only stainless steel, glass or earthenware utensils. Strain the broth off and cool. Serve warm or cold. If not used immediately, keep in refrigerator and warm up before serving. Give the cooked vegetables to your chickens or put them on your compost pile.
Makes about 3 servings.
This is a standard beverage for all the health spas and healing clinics in Sweden. Fasting patients always start the day with a big mug of potassium broth–a cleansing, alkalizing and mineral-rich drink.
Taken from How To Get Well by Paavo Airola, Ph.D.
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter. Most months she includes a healthy recipe in her newsletter.