Hippocrates Soup, as it is known today, is the same soup that
Hippocrates used 2500 years ago for healing patients.
It is used in the Gerson Therapy as part of the treatment for
curing degenerative diseases. Other doctors and practitioners
have also used the soup for healing.
Ann Wigmore relied on the soup, but in a raw form. LaDean Griffin also used a form of the
soup and called it "simple foods."
It is never a stand-alone cure-all but used along with other foods and supplements.
Here's the basic recipe.
1 medium celery knob (or 3-4 stalks of celery
1 medium parsley root
garlic to your taste
2 small leeks
2 medium onions
1 1/2 lb tomatoes
l lb potatoes
small amount parsley
Wash vegetables but do not peel. Cut up coarsely and put in a large stainless pot. Barely cover with spring water. Cook about 3 hours. Puree.
If you are seriously ill, puree with a foley food press. I use a blender. Also very ill patients would not be eating salt so they eat the soup as is. For healthy people who are used to the taste of salt, they would much prefer it with sea or Himalayan salt. For instance, yesterday when my Granddaughter, Ashly and I ate the soup after working in the garden, I don't use salt and enjoyed the taste as it is. Ashly added Himalayan salt. I never use salt but try to get my sodium from food. If you ever stayed off salt for a couple weeks, you'd be absolutely amazed at the true, natural flavor of food. I also eliminate salt in my diet because I've had so many more years to accumulate toxins in my body.
The soup will keep in the refrigerator two days.
Below is a video from YouTube. Their soup is a little thin. They also say so but you can use this soup in a thin form as a stock for other soups.
