BRUSSELS SPROUT VEGETABLE SOUP

If you like soups with large chunks of vegetables in a fragrant, delicate broth, this soup is for you. It is light, tasty and full of useful nutrients. Eat until you're full and store the rest in the fridge or freezer for the next day.

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 .

Ingredients:

• 1 tsp onion, chopped;
• 2 stalks of celery stalks, cut into circles;
• 1/2 tsp. carrots, cut into cubes;
• 4 cloves of garlic, finely chopped;
• 1 tsp grated or ground ginger;
• 1 tsp diced tomatoes;
• 1 tsp dry thyme ;
• 1 tsp dry oregano ;
• 1 tsp lemon juice; or more to taste;
• 6 p.m. water or Liver Aid broth (stay tuned for the recipe on our blog soon.);
• 1 tsp cauliflower, cut into florets;
• 3 hours thinly sliced ​​Brussels sprouts;
• 1 tbsp. fresh parsley, chopped.

Method of preparation:

Place a large, nonstick ceramic pot over medium-high heat. Add the onion and cook for 3 to 5 minutes until softened, adding a spoonful of water if necessary. Add the celery, carrots, garlic and ginger and cook for another 2-3 minutes.

Add the tomatoes, thyme , oregano , lemon juice, and the Liver Aid water or broth. Stir well and bring to a boil. Reduce the heat and simmer for 15 minutes until the carrots and celery are almost done.

Add the cauliflower and Brussels sprouts. Cook for another 3 to 5 minutes. Divide the dish into bowls, sprinkle with the fresh parsley and serve.

Portion for 2-3 people.

ADVICES:

• You can also puree this soup.
• When choosing between water or Liver Aid broth for ingredients, keep in mind that broth will give a richer flavor. Do not use ready-made vegetable broths from the store. For added convenience, make a batch of the Liver Aid Broth ahead of time and freeze it (think ice cubes for easy thawing) to have on hand for recipes like this one.