I first made a version of this soup when I did the 3-Day Detox (free!) from Hungry for Change in January. Completing that detox convinced me that detox programs really do work; this one completely eliminated all my cravings for the naughty foods in which I had over-indulged during the holiday season. Three days was enough to eliminate my cravings, and not too long that I was excessively cranky.
I have since played around with the soup. Their recipe is based on one from physician Henry Bieler (Bieler’s Broth). According to Hungry for Change, “This vegetable tonic provides an ideal combination for restoring acid–-alkaline and sodium–potassium balance to the body’s organs and glands.” I can attest that I feel much better than I had all last year. Since the detox I have stuck to a very similar eating plan, with lots of green juices, smoothies, and raw foods. Any time I feel like I might be slipping back into naughty choices, I do a day or two of the detox plan and I’m back on track.
I wasn’t planning on posting this recipe, as it’s not the prettiest soup I’ve ever made. But it’s really delicious! So, here you go.
Potassium-Balancing Detox Soup
4 medium (or 3 large) zucchini
4-6 kale leaves
3-4 green onions (scallions)
3 celery stalks
1 lb. (450 g) green string beans
1 large bunch fresh parsley
handful cilantro, optional
3 medium home-grown or farmer’s market tomatoes—OR 1 can organic chopped tomatoes, no salt added
3 garlic cloves
3-4 T. tamari or Bragg’s liquid aminos
2 T. seaweed flakes—OR 1-2 sheets nori, toasted and then crumbled
2 T. teff or amaranth seeds, optional
avocado slices, optional
Wash the veggies (zucchini through garlic) and then pulse each through the food processor until it’s finely chopped. Be sure to include the kale stems; they contain all the potassium in the kale.
Reserve a little parsley for garnishing, if desired.
As you go, add each veggie to a large, heavy-bottomed stock pot. Add 4 C. (1 L) spring or filtered water.
Add the tamari or Bragg’s, seaweed, and the teff or amaranth seeds, if using.
Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes.
Serve warm, topped with the reserved parsley and the optional avocado slices.
Store covered in the fridge for use within one week, or freeze for extended storage.
Notes: If you can get home-grown or farmer’s market tomatoes, by all means use those. At this time of year in the U.S. they are not available, so I use organic canned tomatoes with no salt added, in a BPA-free can. The seaweed is optional but adds additional vitamins and minerals. The teff or amaranth seeds thicken the soup and add a little protein. Cilantro is incredibly cleansing, but it can overwhelm the soup. Use as much as you prefer.
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