THE SEVEN VEGETABLES SOUPHere is a wonderful soup for self-healing that you may enjoy. It is quite easy to make
It's from an old family recipe from my teacher, Gilles Marin. When eaten on a regular basis it continually cleanses the digestive system. It is particularly recommended for weakened kidneys and an overburdened liver and is used during the liver and kidney cleansing program. You may continue to eat this soup after the cleanse for better health. And it is prescribed for any time you are sick or recovering from an illness. |
 Vegetables in the CNT office garden |
For 1 person for one week:
1 leek
1 turnip
1 carrot
1 small potato
1 small leafy green or the combined greens of turnip, lettuce, collard greens, mustard greens. etc.
(note: not cabbage or cabbage family greens or broccoli, cauliflower, brussel sprouts, spinach or sorrel)
3 stalks of celery
1 full bunch of parsley chopped up and put aside
("Better Than Boullion" or other good vegetable base can be added to taste)
(Note: If you are pregnant or trying to become pregnant, replace the parsley with dandelion greens)
Directions:
Dice, rinse and cover vegetables with water (at least one quart, but more is OK)
Salt to taste
Cook until carrots are done.
Add the parsley at the end, turn off the heat and let the parsley steep for 3 minutes.
Eat one cup as a side dish for lunch or supper.
Or make it a full meal by adding come cooked chicken, diced tofu (cooked for at least 5 min. to your bowl of soup)
Eat one bowl and refrigerate the rest, preferably in 2 or 3 different sealed containers, to avoid spoilage.
Warm up only the amount you need for each meal. Do not boil. Keep the rest refrigerated or frozen.
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1 turnip
1 carrot
1 small potato
1 small leafy green or the combined greens of turnip, lettuce, collard greens, mustard greens. etc.
(note: not cabbage or cabbage family greens or broccoli, cauliflower, brussel sprouts, spinach or sorrel)
3 stalks of celery
1 full bunch of parsley chopped up and put aside
("Better Than Boullion" or other good vegetable base can be added to taste)
(Note: If you are pregnant or trying to become pregnant, replace the parsley with dandelion greens)
Directions:
Dice, rinse and cover vegetables with water (at least one quart, but more is OK)
Salt to taste
Cook until carrots are done.
Add the parsley at the end, turn off the heat and let the parsley steep for 3 minutes.
Eat one cup as a side dish for lunch or supper.
Or make it a full meal by adding come cooked chicken, diced tofu (cooked for at least 5 min. to your bowl of soup)
Eat one bowl and refrigerate the rest, preferably in 2 or 3 different sealed containers, to avoid spoilage.
Warm up only the amount you need for each meal. Do not boil. Keep the rest refrigerated or frozen.
Find me on Google+
+Profile
+Business Page
*********************************************************