I also call this Regeneration
Soup because the specific ingredients help strengthen immunity.
burn fat, cleanses toxins, salt, cholesterol that have been
stored in the body. So, even if you are not overweight, please
enjoy this soup.
small can ( 14.5 ounces) of tomatoes (Muir Glen Organic are very
cups of green cabbage
cups Dark leafy greens such as kale, collard greens, etc.
cp. sliced Daikon (a white radish)
green pepper (optional)
one tsp. each dried rosemary & tarragon
dried shitake mushrooms (donko variety are most therapeutic;
discount store dried shiitake are a waste of money)
small hot pepper or pinch of cayenne
3 cloves of chopped garlic (optional-avoid if you have reflux)
inch piece of kombu seaweed
strip wakame or ˝ TB. shredded wakame
bouillon or water (I like the 32 ounce size of Un-Chicken or
vegetable liquid broth by Imagine; Rapunzel Brand of bouillon
cubes are good too) Use a total of 7-8 cups liquid
Extra-Virgin, cold pressed olive oil
such as rosemary, sage, thyme, tarragon or oregano can be added
as desired toward the end of cooking (if using fresh). These
particular herbs are helpful in dissolving fats, so I would
include a few of them. Other seasonings can include a small
pinch of unrefined sea salt, pepper and parsley. With the
bouillon, you’ll need little or no salt.
shiitake in cold water for 30 minutes. Slice and discard
stems. Use the shiitake water in the soup except any grit that
settles to bottom of bowl.
Cut vegetables in
small to medium pieces, sauté in olive oil in a soup pot along
with the kombu, garlic and herbs (if using dried). Cover with
water or bouillon or a combination, and tomatoes. You can
adjust the liquid depending on how brothy you like your soup.
Bring to a boil; reduce heat, cover and simmer for 20-30
minutes until vegetables are tender. Add reconstituted chopped
wakame last 5 minutes of cooking. This soup can be eaten any
time of day. Eat at least one big bowl a day for a week. The
ingredients help disperse fats in the body and rejuvenate
It's important not to use any animal products in this recipe,
including chicken or beef bouillon.
©Deborah Barr, 2000-14. All rights reserved.