Healing soups

I am going to be giving you nice recipes for healing soups and broths.

Kidney cleansing broth

KIDNEY CLEANSING BROTH.

This kidney-cleansing vegetable broth is a very much  healing broth.The main ingredient in this broth is celeriac.

Celeriac (a.k.a. celery root) is a winter root vegetable and many people have not seen it, let alone try it. 

Celeriac is a nutrient-dense root vegetable that is very healing for the digestive system. Due to its excellent analgesic and antiseptic properties, celeriac is antibacterial, antifungal and can be used therapeutically for healing of digestive disorders including peptic ulcers, gastritis, indigestion and constipation. As with most root vegetable, celery root juice can be very healing for the internal organs especially liver and kidneys and help boost the immune system.

 

Method:

To make this broth I use a crock pot (slow cooker) as it is not only easy and economical, it also retains all the nutrients and flavors from the vegetables. If you don’t have a crock pot, you may also cook over the stove. The method will be very similar to when cooking using a slow cooker.

 

What You Need:

This portion serves four. You may substitute these ingredients with other hardy vegetables that you fancy.

Use a large crock pot or non-aluminium 4-quart/liter pot and fill with the following cubed vegetables:

1 medium celery root/celeriac – remove skin

(You may use 4-5 potatoes in place of celeriac but leave the skin on)

1 bunch of celery (about 10-12 ribs)

4-5 medium-sized carrots

4 large onions (or more if desired)

4-5 cloves of garlic

Seasalt to taste (the soup tastes good even without salt, but when adding salt, the soup actually tastes even “sweeter”)

Note: Use smaller quantities if you are cooking in a small pot. I always make more and store the balance in the fridge for later.

 I add a tsf of fenugreek seeds and a half of jalapeño if you desire spicy broth.

Fill your broth pot or crock pot with 2 quarts/liters of water to boil over high heat. While waiting, wash and scrub the vegetables well with a vegetable brush. Cut them up into small cubes.

Put all your cut vegetables into the boiling water. In a crock pot, I put it on high heat yet it doesn’t dry out the water. If you are cooking over the stove, you will have to put it on lower heat, have the lid on and check every now and then to be sure it doesn’t boil over or dry up.

I put the slow cooker to cook on high for about six hours, until all the vegetables turned soft.Otherwise, use a blender and blend till you get a smooth consistency. Do this while the soup is warm, NOT when it’s hot or cold. Then add the pulp back into the broth and drink as a thick soup. 

Serve hot to warm.

Let the soup cool before storing. Keep in air-tight container in the refrigerator and consume in no more than 48 hours. To reheat, simmer over stove, do not use microwave oven.