Tea Soup Cure
by Tea Master DANIELA CUBELIC
I’m a big fan of soup because it can become an elixir for health & vitality when made from scratch using healthful ingredients. Part of why it’s so good for you is that it’s easy to digest, so you can assimilate all of the potent nutrients easily.
This easy to digest, nutrient-dense, alkaline soup is a wonderful antidote to the stresses of modern life & the havoc it wreaks. Irregular eating habits, highly processed foods, food additives & pollution in our environment (which also finds its way into our food) can overtax your system as well as the digestion. In fact, scientists are now realizing what many ancient traditions have believed for millennia – the secret to overall health, from beautiful skin to a healthy immune system starts with a healthy digestion.
Enjoy this soup anytime, but it’s especially good for you after you’ve been indulging too much with alcohol, heavy meals & processed food. I make up a big pot of this soup, refrigerate & then eat it for several days after I’ve been traveling (& eating too many decadent meals), after the holiday season, or whenever I’m feeling lethargic, bloated, or when I need to lose some weight. Sip on its own, or use as a base for any type of soup, knowing that it has enhanced benefits for your well-being.
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Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
TEA SOUP CURE
makes approximately 10 cups of broth
8 cups water
1/2 lb leek (usually works out to 1-2 average sized leeks)
1/2 lb parsnip (1-2 parsnips)
1/2 lb carrots (about 4 average sized carrots)
1/2 lb celery (about 5-6 average sized celery stalks)
1 medium potato (or half a large potato)
2 cups water
1/4 cup fresh parsley
1/4 cup fresh cilantro
1 tbsp. Detox Tea
1. Wash & scrub, but do not peel the vegetables for cooking. The peel contains valuable nutrients – don’t miss out on them! Cut the vegetables into approximately 1/4 to 1/2 inch slices. Place in a large soup pot.
2. Pour 8 cups of cold water over sliced vegetables, add a pinch of good quality salt, & bring to a boil. Once at the boil, immediately turn the temperature down to low, put a lid on the pot & cook for 30 minutes. Set a timer because it will prompt you for the next step.
3. At 30 minutes, continue cooking the soup on low, but also wash & dice the parsley & cilantro. Place the herbs into a teapot with 1 tbsp. Detox Tea. Bring 2 cups of water to a full rolling boil & pour over the parsley, cilantro & the Detox Tea. Steep for 10 minutes. Strain this mixture into the soup. Stir & cook the soup for another 5 minutes. Salt to taste.
4. Strain the vegetables out of the soup by pouring the tea over a colander or strainer. The vegetables used to make the soup are now spent – they have released their nutrient value into the soup, so they aren’t very flavourful & don’t contain many benefits other than as roughage so I usually compost them.