Instructions: Don’t peel any of the vegetables as many of the minerals and nutrients are stored directly beneath the skin. Scrub vegetables carefully, cut into small pieces, place them into a stainless steel pot, add enough distilled water to cover the vegetables, cover, bring to a boil and quickly turn down heat and cook SLOWLY, covered, at low heat for 3 hours, then mash and eat.
Every week I make a double batch of soup in a 8 quart (or larger) pot and Dale (or Sandy) helps me grind it in our VitaMix (it takes several VitaMix cups to get it all ground and, after each cup is ground (we grind each cup for 90 seconds) we mix it all together in another stainless steel pot). After it's thoroughly mixed I ladle it into quart mason jars, put the lids on, allow the jars to cool, and freeze six jars and put two jars in the refrigerator.
Everyone at our house eats a bowl of this soup or the green soup at least once a day.
Note from Another Hippocrates Soup Lover: "It’s hard for anyone to say why this soup holds such particular power. I have attempted to creatively alter the recipe and not received the same results. Is it the placebo effect? I’m not sure. But even Dr. Gerson remarked that this soup was very special and highly effective in his (cancer recovery) regimen even if he wasn’t absolutely sure of the dynamics."
Makes 8 servings, about 1 1/4 cups each
Total Time: about 1 hour
1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs. water, and cover. Cook stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.
3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover and cook until spinach is tender but still bright green, about 5 minutes more.
4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
I modified the recipe to be vegan as Dale is strictly vegan (no oil) and I found like it best made that way (I skip the part where you caramelize the onion and just put it into the pot with the other vegetables). For the garlic I use the contents of one of The Cayenne Company's Heart Food Caps capsules (contains 100,000 hu Cayenne Fruit, Garlic, Hawthorn Berry, Onion and Ginger Root). To save time I make a double (or triple) recipe and, while it’s hot, I pour it into quart Mason jars (8 quarts) and, after it cools, I freeze six of them and take one or two out of the freezer daily or as we need them. All three of us eat the soup at least once a day and I eat it two times a day on my fast days.[slideshow_deploy id='176']
In a large (8 quart) stainless steel pot combine:
(Note: All vegetables should be organic when possible, unpeeled, and chopped into small pieces either by hand or with a Kitchen Aid mixer with an attachment that cuts up vegetables.)
6 quarts of distilled water
2 large sweet potatoes (Jewel sweet potatoes are recommended when available)
6 small or 8 large zucchini squash
1⁄2 large head of red cabbage
2 large stalks of celery (celery makes the cabbage not smell bad)
1 large bunch of parsley (after cutting parsley up with scissors put it into a large baggie and pour distilled water into the baggie and shake well, drain into a colander, and repeat until all sand is removed)
1 pound carrots
1 pound green beans
3 large leeks
2 bunches green onions
3 large red beets (tops may be added, but rinse them the same way as you rinse the parsley as they are very sandy also)
Some enjoy added cilantro and/or spices
Bring to a boil, reduce heat and cook on low three hours with lid on.
Ladle hot broth into (preheated) mason jars, place lid on each jar as you fill it, allow to cool and store broth in refrigerator or freezer.
Discard the vegetables.
This recipe makes about 6 quarts of a great tasting, mineral-rich, alkalizing broth.
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