by Yuri Murakami, ND
The air is getting chilly and we are entering in a soup season!
I want to introduce two soups that are used as a part of treatment approaches by two well-known doctors. Both are simple recipes and do not need a fancy tool to make, and both are truly delicious for your whole family to enjoy!
1) Bone Soup
Bone soup or bone broth is a traditional healing food in many cultures. Dr. Weston A Price was a dentist who went on an extraordinary research to find out what kind of foods people ate where they were known for the great health and longevity. One of the findings was the bone broth.
Bone soup contains fundamental building blocks for regenerating human body such as gut linings, teeth, bones, and joints, and also has a capacity to improve the immune health. You can make bone soup with any bones – meat or fish, but it is better if the marrow part is exposed while cooking for maximum benefit.
- 3-4 lb of bone of your choice (if you chose chicken, best to break the bone to get marrows)
- Filtered water
- 2 tbs apple cider vinegar
- vegetables of your choice (such as carrots, celery, onion, garlic etc), chopped
- sea salt
Put the bone in a large pot with water and apple cider vinegar, sit this for 30 min to help vinegar extracting the minerals out of the bone. Add vegetables and bring it to boil. Reduce the heat to low and simmer slowly for 6-24 hours. Let the broth cool, and remove bones and vegetables (optional to keep it in). Add sea salt for a taste. You can just drink the broth, or use this as a stock for making soups and stews.
2) Hippocrates Soup
“Hippocrates Soup” is a vegan soup which Dr. Max Gerson used in his diet regime to treat cancers and many other terminal illnesses. In Gerson Therapy, this soup was used to replenish the potassium balance in the body to make the body more alkaline.
The original soup does not use any salt, but it has such a rich flavour that you would enjoy without needing to dash salt on!
Two keys in making this soup are:
- using whole part of vegetables including the skin since many of the minerals and nutrients are stored beneath the skin part.
- cooking the soup slowly at low heat to save the nutrients.
- 1 big or 2 small fresh organic leeks (if not available, use 2 organic medium onions)
- 1 pound fresh organic potato
- 1 1/2 pounds organic fresh tomatoes
- 1 large organic onion or 2 small onions
- 1 sm/medium organic celery knob (if not available, use 3/4 stalks organic celery)
- 1 small parsley root (if not available, use a bunch of organic parsley)
- 3 clove of garlic, if desired
- A small amount of freshly chopped parsley for a garnish
Gently scrub the vegetables well and chop them coarsely. Put all the vegetable in a large pot, add a small amount of water to just cover the vegetables. Simmer them slowly at low heat for 2-3 hours. Blend them before eating. Garnish with parsley.