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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to a couple of days. It can be reheated in the microwave oven and enjoyed later as well.