Tea Soup Cure
Daniela Cubelic | Tea Master + Founder, SILK ROAD
Tea can be used as an ingredient in cooking to enhance both the nutritional value and taste of soup. This particular soup is a favourite recipe (and a secret weapon) that helps get me back on track when I’ve been overindulging. It contains an abundance of antioxidants and alkaline, anti-inflammatory benefits that help push the reset button on your digestion while supporting your body’s natural detoxification efforts and has a naturally slimming effect.
I’m a big fan of soup because it can become an elixir for health and 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 and the havoc it wreaks. Irregular eating habits, highly processed foods, food additives and 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 and processed food. I make up a big pot of this soup, refrigerate and then eat it for several days after I’ve been traveling (and 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.
RECIPE – 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
Wash and 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.
Pour 8 cups of cold water over sliced vegetables, add a pinch of good quality salt, and bring to a boil. Once at the boil, immediately turn the temperature down to low, put a lid on the pot and cook for 30 minutes. Set a timer because it will prompt you for the next step.
At 30 minutes, continue cooking the soup on low, but also wash and dice the parsley and cilantro. Place the herbs into a teapot with 1 tbsp. Detox Tea. Bring 2 cups of water to a full rolling boil and pour over the parsley, cilantro and the Detox Tea. Steep for 10 minutes. Strain this mixture into the soup. Stir and cook the soup for another 5 minutes. Salt to taste.
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 and don’t contain many benefits other than as roughage so I usually compost them.
– It’s very important to use organic vegetables when making this soup. Otherwise, you’re potentially extracting toxic pesticides and chemical residues from the vegetables instead of creating a healing elixir for your health.
– Do not overboil the soup when cooking The cooking technique of bringing it to a boil starting with cold water, followed by a low temperature but lengthy cooking time is designed to extract maximum nutrients from the vegetables without overheating them.
– Do not add the parsley, cilantro and tea to the soup early in the process while it is cooking. To maximize their healthful properties, a short 10 minute steeping time is ideal – do not overcook these ingredients.
– Use good quality salt and add salt to the soup to your taste preference.
– This soup can be frozen. Refrigerate any unused portion and consume within 2-3 days if storing in the fridge.
– Tempted to omit potatoes because you’re trying to lose weight? Don’t do it! The potato with the peel left on contains many beneficial nutrients, leaves behind very few calories in the soup itself, and has a very alkaline effect so you’re missing out more than you think by avoiding it.
– If you’re cooking this soup purely for taste, you can change the composition of vegetables and herbs according to your preferences, or add other veggies. However, if you’re wanting to make the soup for its alkaline, digestive and anti-inflammatory properties, follow the recipe exactly. It’s optimized with a particular mix of beneficial ingredients that are designed to have a particularly powerful effect.
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