Our team will be taking a very well-deserved break over the Christmas and New Year period. Be sure to pop in and collect your remedies before we close at 1 pm on Wednesday, 24th December, to ensure you have enough until we reopen our doors at 9 am on Friday, 2nd January in the new year.

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Our team will be taking a very well-deserved break over the Christmas and New Year period. Be sure to pop in and collect your remedies before we close at 1 pm on Wednesday, 24th December, to ensure you have enough until we reopen our doors at 9 am on Friday, 2nd January in the new year.

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    Bieler's Broth: A Healing, Restorative Soup Recipe

    May 31, 2023 3 min read

    Nutrition + Recipes

    A healing restorative soup recipeGreen soup is like a warm green smoothie for the soul.

    I want to share an amazing, healing and very digestible soup recipe called Bieler’s Broth. This soup is nothing new. In fact, it has been around for decades, invented by a doctor named Bieler.

    The soup is vegan, and all vegetable based. It is not a culinary soup, in the sense that it is so delicious that you would want to serve it to your friends at your next dinner party, but more of a medicinal soup.

    According to Sally Fallon in her book Nourishing Traditions, Dr. Bieler felt that this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands which suffer under stress.

    The broth is also supportive for liver function — recall that the liver is our detoxifying organ. Bieler’s broth is highly recommended for those under stress or suffering from stress-related conditions.

    I’ll make a big batch of Bieler’s broth every few days and drink a cup, either as a snack during the day or with my breakfast or dinner. It contains no protein, so I can’t use this as a meal replacement.

    I always notice a big improvement in my overall wellbeing after supplementing daily for 2 weeks with Bieler’s broth.

    You can also add bone broth, warming digestive and anti-inflammatory spices like cumin, turmeric, garlic and ginger for a bit of variety.

    Be sure to buy only organic vegetables since this is a medicinal healing soup.

    Health benefits

    This soup is said to be particularly good for the adrenal glands, which are often the first to suffer when we are under stress due to restoring acid-alkaline balance and sodium-potassium balance to the body’s organs and glands.

    It has a strong affinity to the liver, and supports the liver, which is perfect for the spring season, or for anyone whose liver is under stress.

    The high fibre content from the green beans, zucchini, and celery helps to stabilise stool consistency, and heal the digestive tract while feeding the microbiome.

    Substitutions and Additions

    Substitute the ghee with olive oil or butter.

    Blend in half an avocado for a richer version with healthy fats.

    Leave the spices out, or substitute with different spices in the ghee, such as turmeric, coriander, black pepper, or garam masala. (Add any powdered spices after the seeds, and sizzle for about 20 seconds).

    Recipe

    Prep time: 5 minutes

    Cook time: 25 minutes

    Servings: 4 serves

    Calories: 53 kcal

    A simple green soup made with zucchini, green beans, celery, fresh herbs, and spices that’s designed for easy digestion and detox.

    INGREDIENTS

    Start the soup

  • 2 cups zucchini
  • 2 cups green beans
  • 2 cups celery
  • 4 cups cold water or bone broth

    • Blend into the soup

  • 1 cup parsley, watercress, or cilantro
  • 1/2 teaspoon salt

    • Season the soup

  • 1 teaspoon ghee or organic butter
  • Spices, as you desire
  • 1 teaspoon ginger, minced
  • lemon, freshly squeezed to taste

    • INSTRUCTIONS

  • Roughly chop zucchini, green beans, and celery. Chop the celery into 1/2-inch pieces or less to eliminate stringiness, but otherwise, don’t worry about being perfect with your pieces, since the soup will be blended.
  • Place all the vegetables in a saucepan and cover with 4 cups cold water. Bring to a boil, then reduce to a simmer and partially cover. Cook until soft, about 25 minutes, then turn off the heat.
  • Meanwhile, mince your ginger and set aside until needed. Roughly chop your fresh herbs, and set aside.
  • Use an immersion blender to blend the vegetables into a smooth puree. You can also use a regular blender to puree, but be sure to allow the soup to cool before blending, and/or leave room for steam to escape.
  • Add fresh herbs and salt, and blend a little more.
  • Heat a teaspoon of ghee in a tiny skillet or saucepan on medium heat. After the ghee melts, add the cumin seeds. Once the cumin seeds start to brown and become aromatic, add fresh ginger, and continue to sauté until lightly browned. Turn off the heat and transfer the spices to the blended soup along with the fresh lemon.
  • Stir well, and taste. Does it need more salt? Does it need more lemon?

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