Hippocrates Soup: An Old Remedy for Serious Diseases

Hippocrates soup is a very simple, yet extremely healing vegetable soup that strengthens the immune system, detoxifies, and strengthens the kidneys. Besides being used for treatment, it is also consumed as a regular meal for disease prevention and health preservation.

The soup was popularized by the American doctor of German origin, Max Gerson, by including it in a special dietary program presented to the public in 1932 under the name Gerson Therapy. Gerson claimed that his alternative cancer treatment based on diet could cure cancer and most chronic, degenerative diseases.

Gerson Method

Gerson Therapy is a treatment method based on a special diet and regular body cleansing.

Dr. Max Gerson began developing this therapy with the aim of reducing and controlling his own severe migraine headaches. By chance, he discovered that appropriate amounts of nutrients combined with enhanced detoxification effectively treated skin tuberculosis.

After skin tuberculosis, its effectiveness was discovered in other forms of tuberculosis, as well as in other health problems such as allergies, high and low blood pressure, kidney diseases, atherosclerosis, autoimmune diseases, and cancer.

In addition to consuming this soup, his treatment method includes drinking carrot, apple, and orange juices, as well as green juices made from cabbage and other vegetables.

Hippocrates Soup – How to Use

As a healthy meal, the soup can be consumed once a day.

It is cooked in a covered pot, on low heat, with as little water as possible. The use of aluminum cookware is forbidden. The pot in which it is cooked must be covered to prevent the evaporation of beneficial ingredients. Many spices can negate the effectiveness of the soup, so only the following spices are recommended in smaller quantities to enrich the flavor: allspice, bay leaf, coriander, capers, caraway, fennel, nutmeg, oregano, rosemary, saffron, sage, sorrel, savory, tarragon, and thyme. Chives, garlic, onions, and parsley are allowed in larger quantities.

Recipe

Ingredients: 1 medium-sized celeriac root; 1 medium-sized parsley root; 2 medium-sized onions; 2 small or one large leek; garlic to taste (can be added at the end); a little parsley; 600 g of tomatoes; 400 g of potatoes.

Preparation: Wash the vegetables, cut them into slices or cubes, or you can grate them. Place the vegetables in a large pot and add enough water to cover the vegetables. Bring the pot to a boil, then continue to cook the soup on low heat for one and a half to two hours, until the vegetables are tender.

At the very end of cooking, add garlic and allowed spices in small quantities. Strain the cooked soup.

Consume one portion of the soup, and refrigerate the remaining amount.