From the 14-Day Herbal Cleansing by Laurel Vukovic, The Spring Tonic Soup is a perfect compliment to any cleanse you choose to do with the changing season. Choose fresh, organic, local ingredients in preparing this soup.
Ingredients:
- 1 leek, sliced into thin crescents
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, sliced into 1/4-inch half moons
- 1-inch piece of fresh ginger root, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 5 cups vegetable stock or water
- 1 cup asparagus, cut diagonally into 1-inch pieces
- 2 tbsp light miso, or to taste
- 1/4 cup parsley, finely minced
- freshly ground black pepper
1. In a large pot over medium heat, sautee leek, shiitake mushrooms, carrots, ginger root, and garlic in olive oil until vegetables have softened. Approximately 5 minutes.
2. Add vegetable stock or water and bring to a boil. Lower heat, cover, and simmer for 10 minutes. Add asparagus, and simmer for an additional 5 mintues or until asparagus is tender.
3. Dilute miso in a small amount of hot broth and add to soup. Turn off heat and add to parsley. Cover, and allow to stand for 5 minutes. Add freshly ground black pepper and adjust seasonings. Serve.
Medicinal benefits:
Asparagus is a classic Spring tonic vegetable. The amino acid, asparagine, has diuretic effects that purifies the kidneys. In addition, asparagus is rich in Vitamin C, A, folic acid, potassium, and rutin.
Parsley is rich in Vitamin A, C, iron, calcium, magnesium, and chlorophyll. Parsley stimulates increased urination and helps cleanse the urinary tract.
Don't be alarmed if you notice an increase frequency in urination with ingesting this soup. This soup supports cleansing the kidneys an important organ of elimination and often important for detoxing the skin.
