The potatoes add a natural creaminess to this soup without the use of cream, butter or milk, and the broccoli adds texture to the dish. Pour yourself a big bowl of this soup when you're craving a comforting and filling meal. You can combine this recipe with the Salad with green leafy vegetables or the "Help for the Liver" Salad .
This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .
Potatoes: rich in amino acids that inhibit the growth of viruses. Potatoes are high in glucose, which boosts liver health. This glucose also helps build glycogen stores, the very resource that protects us from blood sugar problems, weight gain, fatty liver and dirty blood syndrome.
Broccoli: Broccoli stalks are rich in sulfur compounds that are more important than we realize. These phytochemical sulfur compounds act as a noxious gas for unfavorable bacteria and other microorganisms in the intestinal tract and also travel straight to the liver where they saturate the liver tissue, allowing the liver's immune system a chance to fight the pathogens.
Ingredients:
- 3 hours potatoes, cut into cubes;
- 1 tsp carrot, cut into cubes;
- 3/4 tsp. turmeric ;
- 2 tbsp. garlic powder;
- 1 tbsp. onion powder;
- 1 tsp paprika ;
- 2 1/2 tbsp. fresh lemon juice;
- 1 tsp water or Broth "Help the liver" ;
- 1 medium-sized head of broccoli, cut into bite-size pieces (about 4 tsp).
Method of preparation:
Add 4-5 inches of water to a medium sized pot, bring to a boil and add a steamer basket. Place the potatoes and carrots in the basket, cover and steam for 8-12 minutes until tender.
When they are ready, remove the potatoes and carrots and place them in a blender along with the turmeric , garlic powder, onion powder, red pepper , lemon juice and water or Liver Help broth . Blend until very smooth. Pour into a saucepan and bring to a boil.
Steam the broccoli for 5-10 minutes until tender, but be careful not to overcook it - the pieces should remain whole in the soup. Add to the soup and stir. Divide into bowls and serve.
ADVICES:
- If you don't like broccoli, you can use cauliflower or asparagus.
- Note that the stock will impart a richer flavor. Do not use ready-made vegetable broths from the store. For convenience, make a batch of the broth in advance and freeze it (maybe in an ice cube tray for easier thawing) to have it handy for similar recipes.
