Hippocrates Health Institute – Renate Wallner
Made by Heike Westphal
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| Cook Time | 25mins |
| Servings |
Ingredients
- 1 1/2 Avocado, 1/2 in blender and 1 in cubes to mimic potatoes
- 2 t sesame oil
- 3-4 stalkes celery
- 1 bunch parsley
- 2-3 cloves garlic
- 2 Ginger
- 3 squirts Stevia or 4 Dates
- 1/4 cup lemon juice
- 3 shots Bragg’s Amino or 1/2 t Himalayan Salt
- 5 hot water
- 1 Parsnip , shredded
- 1 Carrot, shredded
- 1 pinch cayenne
- 1/4 cup Scallions
- Dill, fresh
Ingredients
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Instructions
- In a pot, combine sesame oil, celery, parsley, garlic, ginger, Stevia or dates, lemon juice, Bragg’s and water.
- Cut avocado in small chunks and add to broth.
- Add a pinch of cayenne.
- Sprinkle dill and scallions into broth
- Warm soup up at 125 – 130 F in dehydrator for 20 – 30 minutes.
Recipe Notes
- Variation
- 1. Substitute red pepper for parsnip, cilantro, basil and mint for dill, replace lemon juice with lime juice and add hot peppers or cayenne for a Thai flavor.
- 2. Add curry for another variation.
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
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