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Tuesday, October 20, 2009  |  0 Comment
This soup is especially soothing when tired, stressed, or sick with a cold or flu, and is very anti-fungal.
2-3 whole Garlic cloves
1 large Onion
3 Tbs. yeast-free instant Vegetable Broth
2-3 quarts Water or Veggie Broth (Pacific Brand)
1 Cucumber (optional: Carrots, Cabbage, Celery, and any other veggies desired)
2 Tbs. fresh Cilantro
2 tsp. fresh grated Ginger
Real Salt to taste
Chop and crush garlic cloves into small diced pieces and lightly steam-fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approx. 1 hour). Add garlic and yeast-free instant vegetable broth. Slice cucumber (and optional veggies) and add to soup. Simmer 10-15 minutes. Add fresh ginger, cilantro, and Real Salt to taste.
Variation: You could also bring the water to a boil, then take it off the burner and drop assorted finely chopped veggies into the water. This would just warm, but not cook the vegetables.
Back to The House of Health 2 by Shelley Young.Excerpt permission granted by Woodland Publishing
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