This easy and nourishing Hippocrates soup recipe to enjoy is simple to make and is gluten free. This recipe includes lots of green vegetables along with other kinds of veggies as well. And the aroma as it is cooking is simply delicious smelling.
A Greek physician named Hippocrates was known as the father of medicine. He invented the Hippocrates soup to help with healing. In this recipe, I do not include spices or herbs. All of the key ingredients I use are vegetables. But the many vegetables offer vitamins that can help the immune system.
Looking for more soup recipes to try? Please check out this tasty Italian Minestrone soup! And this homemade chicken noodle soup.
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Frugal Tip
In this recipe, I purchased vegetables that were on sale. Some were organic vegetables, and some were not. And this is another great recipe to use up remaining veggies that otherwise may go to waste. For example, the last few celery ribs or potatoes.
Ingredients
- Distilled water
- Cloves of garlic
- Parsley or medium parsley root.
- Celery ribs or medium celery root.
- Unpeeled potatoes
- Medium onion(s)
- Large leek
- Tomatoes
Equipment needed.
- Food processor, or a food mill.
- Non-aluminium 4-quart large pot
- Spoon
- Air-tight container
Directions to make nourishing Hippocrates soup.
- Clean under cold water all of the vegetables and pat dry.
- Dice the cloves of garlic, parsley, celery ribs and leek.
- Cut into chunk size pieces the potatoes, onion and tomatoes.
- Place all of the vegetables into a non-aluminum 4-quart large pot and fill with distilled water. Using just enough water to cover the vegetables.
- Bring vegetables to a boil, stirring occasionally.
- Turn down to low heat and cover pot. Cook for one hour and fifteen minutes or until all vegetables are soft, stirring occasionally,
- Turn off and remove from heat. Gently stir the cooked vegetables.
- Using a food processor, in batches puree the vegetables. Be very careful as there may still be high heat from cooking. You can let soup cool slightly. After each batch has gone through the food processor, pour it through a sieve, catching the fibers.
Easy and Nourishing Hippocrates Soup Recipe to Enjoy!
Equipment
- 1 Food processor, or a food mill.
- 1 Non-aluminum 4-quart large pot.
- 1 spoon
- 1 Airtight container
Ingredients
- Approximately 1 gallon distilled water
- 2 cloves garlic
- 1 very small bunch parsley
- 3 ribs of celery
- 3 unpeeled potatoes
- 1 medium onion
- 1 large leek
- 2 tomatoes
Instructions
- Clean under cold water all of the vegetables and pat dry.
- Dice the cloves of garlic, parsley, celery ribs and leek.
- Cut into chunk size pieces the potatoes, onion and tomatoes.
- Place all of the vegetables into a non-aluminum 4-quart large pot and fill with distilled water. Using just enough water to cover the vegetables.
- Bring vegetables to a boil, stirring occasionally.
- Turn down to low heat and cover pot. Cook for one hour and fifteen minutes or until all vegetables are soft, stirring occasionally,
- Turn off and remove from heat. Gently stir the cooked vegetables.
- Using a food processor, in batches puree the vegetables. Be very careful as there may still be high heat from cooking. You can let soup cool slightly.
- After each batch has gone through the food processor, pour it through a sieve, Catching the fibers.
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