Cleansing Soup

Dr. Henry Beiler invented this cleansing soup in the 1940s to promote healing. It is renowned for its detoxification benefits, including its effects on the adrenal glands. It also restores acid-alkaline and sodium-potassium balance, supports the liver, purifies bile, promotes healthy elimination, and heals the digestive tract. You can make many additions to this soup (see below), but the basic recipe is below.

Amount Item Actions

1 cup    Zucchini Medium      Fat free, high in protein, fiber, with vitamins-minerals.

½ cup Celery stalks        Alkalizing, antioxidant, high fiber, with vitamins-minerals.

1 cup    Green beans         Cardiac tonic, boosts energy, low fat with vitamins- minerals.

Handful Parsley Balances glucose, liver detox, boosts immunity and vitamin C.

To Taste   Salt          Digestive

1-2 cups   Water for steaming

Optional

To Taste    Pepper, fresh ginger, lime or lemon juice, tamari, soy sauce, avocado, ghee or olive oil, pumpkin or hemp seeds or your doshic spice blend.

Directions:

Steam all the vegetables except parsley for about 8 minutes or until bright green, tender but not mushy, overcooking diminishes the nutrient value.

Combine all the ingredients, including the fresh parsley, in a blender using the remaining steaming water as a thinning agent—puree until smooth, adding more water as needed to reach your desired consistency.

If you have a Vitamix or similarly powerful blender, you can smooth the Green Tonic. A weaker blender or food processor may produce a chunkier, less unified texture.

Use the green soup as your dinner, served hot.