This simple and medicinal vegetable soup is a tasty meal that helps in the prevention and treatment of serious diseases. If we look at 2500 years old history of the soup, which was invented by the ancient Greek physician and “father of medicine” Hippocrates, its numerous medicinal effects is not a surprise, such as a strong and thorough detoxification and strengthening the body and the kidneys. The effectiveness of this broth was detected in tuberculosis, allergies, high and low blood pressure, kidney disease, arthritis, atherosclerosis, multiple sclerosis, autoimmune diseases, cancer.
Tomato, onion, parsley, and other vegetables are rich in extremely strong antioxidants which protect against the appearance of cancerous diseases and combat their spread. Another special feature of the Hippocratic soup is a wealth of potassium and sodium, and absolute absence of any form of salt.
Hippocrates soup is made from vegetables and is rich in nutrients necessary to perfectly functioning immune system. For its preparation you need:
- 1 celery root medium size
- 1 parsley root medium size
- 2 onions medium size
- 2 small or one large leek
- garlic as desired (can be added at the end)
- little parsley leaves
- 600 g tomatoes
- 400 g potatoes
Preparation: Wash the vegetables, cut them into slices or cubes, or you can grate them. Place the vegetables in a large pot and add water in an amount sufficient to cover all the vegetables. Bring to a boil, and then continue to cook over low heat for an hour and a half to two, until vegetables are tender. At the very end of cooking, add garlic and spices permitted in small quantities. Cooked soup make in a puree. Consume one serving of soup, and the remaining cool and store in refrigerator.
Soup is necessary to cook on low heat with as little water as possible. The vessel of the cooking must be capped to prevent evaporation of the beneficial ingredients. The use of aluminum cookware is advised and cutlery shoud be silver.
Many spices can nullify the effectiveness of soup, so for the flavoring are recommend following spices in small quantities: allspice, bay leaf, coriander, dill, caraway, fennel, nutmeg, marjoram, rosemary, saffron, sage, sorrel, savory, tarragon and thyme. Chives, garlic, onion and parsley are allowed in larger quantities.
At the beginning of the last century the spup was popularized by the German physician, Dr. Max Gerson, by including it in a special food program in 1932 called Gerson Therapy. It is a method of treatment which is based on a low sodium diet and regular cleaning of the body. As a healthy meal, this soup can be eaten once a day. But for medicinal purposes as part of the Gerson therapy is recommend two servings of soup a day.
