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Receta Potassium Balance Soup
by Wendy Saxena-Smith

Potassium Balance Soup

Based on a recipe from physician Henry Bieler (Bieler’s Broth), this vegetable tonic provides an ideal combination for restoring acid–alkaline and sodium–potassium balance to the body’s organs and glands.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 3

Ingredientes

  • 4 cups spring or filtered water

  • 4 medium zucchini, finely chopped

  • 3 celery stalks, leaves removed, then finely chopped

  • 1 cup roughly chopped green string beans

  • 1 large bunch fresh parsley, stems and leaves roughly chopped

  • 3 medium tomatoes, finely chopped

  • 3 garlic cloves, finely chopped
  • 2 teaspoons unrefined sea salt or 1 tablespoon organic miso paste
  • 2 teaspoons dried thyme, rosemary, oregano, or other French Provence herbs for added flavor

Direcciones

  1. Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm.
  2. If you wish to create a thicker soup, you can purée the soup in batches in a blender or blend it with an immersion, or “stick,” blender until smooth and creamy; however, this soup is also delicious as is. Store covered in the fridge for use within one week, or freeze for extended storage.