3 qts water in pot (at least a 4 quart pot)
4-6 cloves garlic (or 2 cloves elephant garlic)
2 celery stalks, chopped
1 parsnip, sliced
2 to 4 fresh tomatoes, pureed; or 1/2 cup tomato paste
4 slices fresh or dried ginger root, sliced thin (not to be eaten)
2 whole bay leaves (not to be eaten)
2 teaspoons miso paste
.3 to .5 cup parsley or lovage, preferably fresh leaves (less than half a bunch)
pinch fresh ground black pepper (or several pinches)
sprinkle turmeric - powdered root, or a small slice of the fresh root
Optional herbs, to taste, any of the following, dried or fresh: tarragon, thyme, marjoram, curry.
Optional vegetables for variety:
leeks, shallots, green onions, scallions
turnip or rutabaga
horseradish root (use sparingly)
carrot or beet, root or greens (use greens sparingly)
Peel ginger root and slice 3-6 large thin slices of fresh ginger.
Start heating the water in a pot and throw in
Chop parsnip (rounds), celery.
Peel garlic cloves, and slice.
Bring water to a rolling boil, then lower the heat to medium and add
- tomatoes or tomato paste
Allow to boil, uncovered for 15 minutes (or more)
Add parsley (or lovage), turmeric, pepper, optional herbs
Reheat to a boil briefly before serving.
Remove bay leaves and ginger before serving.
Makes eight servings.
Soup will keep for
up to 10 days refridgered and may be stretched by adding water.
Food as Medicine:
- water: replenishes fluids
- garlic: antiviral, an immune system enhancer.
- miso, and celery: electrolyte balancers.
- parsnip: blood-sugar balancer. Contains many vitamins & minerals (A, B, K, calcium...).
Important for hypoglycemics all the time, and all folks when they are sick.
- ginger root: an immune system enhancer.
- bay leaves: a mucous membrane soother.
- salt: replenishes electrolytes.
- red pepper: an immune system enhancer.
- parsley, lovage, turmeric: a "blood purifier." Supports liver in cleaning out toxins. Contains many vitamins &