Luciano Shipano's

Hippocrates Soup

Vegetables used in this recipe
Carrot, Celery, Garlic, Onions, Parsley, Potato, Tomato

To learn how to grow any of these vegetables
click on the specific name above.

The Hippocrates soup is a very simple, but also extremely healing vegetable mix that is able to cure many diseases. This soup has been used across the globe as alternative medicine that prevents and treats numerous illnesses, with a special accent on cancer. The biggest benefit this soup provides is boosting the immunity and detoxing the kidneys. The soup dates from 2,500 years ago and was supposedly invented by Hippocrates, an ancient Greek doctor and the ‘Father of medicine'.

1 lb celery root/celeriac (remove skin)

1 medium parsley root, if available use

a small amount of parsley stalks and leaves
(add these about 5-10 minutes
before the end of cooking)

1 lb red onion

Few cloves of garlic or to taste
1 ½  pounds of tomatoes

(or more if desired)
1 pound potatoes with brushed skin
1 lb carrots
Sea salt to taste

(cancer patients to skip the salt)

DIRECTIONS:


Pour pure drinking water in a pot, just enough to cover all the vegetables.

Bring to a boil; then set to a low fire, whether you’re using a slow cooker or cooking over a stove. Cover the pot to keep the steam in. Simmer for about 2 hours or until the vegetables turn soft.

Once cooked, run the vegetables through a food mill/processor. You may include the garlic in the cooking stage, or squeeze it in after all of these steps if you prefer.

Serve warm.

Let the soup cool before storing. Keep it in an air-tight container in the refrigerator and consume it within  48 hours. To reheat it, simmer over a stove, do not use a microwave oven.

Recipe courtesy of Chef Luciano Schipano

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