Hippocrates Style Soup For Natural Healing
This delicious soup needs no spices apart from what is already in the actual recipe. Spices may hinder some of the health benefits. Eat this soup as a main meal by adding some legumes, or as a light lunch or snack.
Equipment
- Large saucepan
- Chopping knife
- Chopping board
- Wooden spoon
- Blender (optional)
Ingredients
- 1 head cabbage Just a plain, green cabbage is best. If you can't get hold of one of these then feel free to use a Savoy cabbage or even white cabbage. But, greener colours are healthier!
- 6 sticks celery
- 5 medium sized potatoes Scrubbed, with skins on. Do not peel these potatoes as it's best to keep them a whole food. To be sure they are pesticide free, buy organic where possible.
- 3 leeks Take off the green, fibrous ends, slit in half lengthways, slice finely and wash thoroughly to get rid of any dirt lurking in there.
- 3 medium onions White or yellow onions are best.
- 200 g green beans Wash thoroughly or go for organic as green beans are heavily pestisided.
- 4 tomatoes
- 1 cup parsley Curly or flat are equally as good.
- 6 cloves fresh garlic
- Water or low salt vegetable bouillon to cover Water is ideal for a no salt version of this soup which is ultimately healthier. If you need a slight salty taste then go for a low salt stock cube. The addition of celery and tomatoes, two naturally high sodium foods, will help the taste without the need for extra sodium.
- 1 can red or white beans (optional) Adding a can of beans to your soup will add a higher protein value and make your soup more filling.
Instructions
- Thinly slice your onions and leeks and fry in a large saucepan with a little water to caramelise. Be sure to keep adding a little hot water as you go to prevent sticking, but allow for a little sticking before you add more water to get the browning going. Add your garlic during the middle of this process.
- In the meantime, chop your potatoes into 2cm cubes, your celery into 1cm slices and your beans into 3cm pieces. Cut your cabbage into thick slices and then again to shorten the slices. Keep it pretty chunky so it doesn't break down to nothing. Blitz your tomatoes in your blender after removing any stalks or eyes. Add to the pan along with any other ingredients and enough water or stock to completely cover with an extra inch on top.
- Bring to the boil then turn down to a slight simmer. Cover and let simmer until all veggies are soft. Your potatoes may break up, but this will add to the thickness of your soup, so this is not a problem. Your veggies may take 20-30 minutes to become completely soft. Once your potatoes are soft then the rest of your vegetables should be too.
- Add your very finely chopped, fresh parsley about 5 minutes before the end of cooking time.
- You can now either blitz your soup if you prefer it smooth, or eat it as it is with the delicious chunks for texture.
- Serve with a crusty roll or on its own as a complete meal.
Video
Notes
To make this soup more filling as a complete meal, feel free to add some legumes.
This soup keeps in your refrigerator for up to 3 days, or frozen for up to 2 weeks.
This soup keeps in your refrigerator for up to 3 days, or frozen for up to 2 weeks.