HIPPOCRATES SOUP

INGREDIENTS:

  • 1 medium celery knob (celeriac root) or 3-4 stalks of celery

  • 1 medium parsley root, if available (if not, add extra celery)

  • 3-4 garlic cloves, as desired

  • 2 medium onions (peeled)

  • 2 small leeks (if not available, replace with 2 medium onions)

  • 1 kilo of tomatoes

  • 500g potatoes

  • small bunch of parsley, to taste

DIRECTIONS:

  • Do not peel any of these special soup vegetables; just wash and scrub them well.

  • Cut the vegetables coarsely.

  • Place vegetables in a four-litre stainless steel pot, cover them with purified/filtered water, and simmer for 2 hours.

  • Put the cooked vegetables through a food mill in small portions if desired; this removes some of the fiber, making it easier to digest; however, you do not need to do this.

  • Vary the amount of water used for cooking according to taste and desired consistency.

  • Add a bit of crushed garlic to serve.

    Note: For other recipes that call for soup stock, use the liquid from this special soup.

Check out the video below by Sue Quick Resig for the the step-by-step process of making the soup:
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