Bieler Broth - Nourishing Green Soup

Looking for a way to incorporate more vegetables in your GP diet?  After a long fall/winter of potatoes, yams, squashes and carrots, this is a refreshing and light soup that digest easily.  It was created by Dr. Henry Bieler, author of Food is Your Best Medicine.  I've adjusted the recipe to include the taste of celery but not the actual blend, as it is often not well tolerated on our stomachs.  Both zucchini and green beens are excellent sources of potassium and sodium.  
When prepared and cooked right these green veggies digest surprisingly well.  Add in some simmered ginger and fresh parsley, both wonderful digestive aids, and you have a nourishing soup. 

Each 1/2 cup contains less than 2 grams of fiber and can be sipped warm or cool on it's own.  Enjoy added to white rice or some diced potato with option for protein such as egg, fish, tofu or chicken for a complete mini meal.  

Ingredients

1 medium zucchini, skin peeled

1/2 cup frozen green beans

1 stalk celery

1 thin slice of ginger

Handful of parsley leaves

Chop zucchini into thin slices and celery into 2-3 large pieces.

 Add to pot with 1/2 cup of green beans, slice of ginger and enough water to cover veggies.  Bring to a boil and cover with lid, turn down to low heat and allow to simmer for 20-30 minutes.  Remove celery and place into blender with parsley and add enough water to make about 2 cups.  Blend well and enjoy immediately or allow to cool.  Broth can be refrigerated for a few days or frozen.  Tip: Freeze in ice cube trays for future soup cubes, easy to defrost and reheat in GP friendly portions (each cube = 1/8 cup).