All Allium species such as leeks, chives, spring onions, red onions, yellow onions, white onions and shallots are nature’s antibiotics.
Potatoes are antiviral, antifungal and antibacterial and contain nutrient cofactors and coenzymes as well as bioactive compounds that help maintain health and manage stress.
Ingredients for 6–8 servings:
- 2 liters Healing broth, finished Vegetable broth or water
- 1 Bay leaf
- 400g dried green or yellow split peas
- 1 leek, thinly sliced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, diced
- 1 large potato, diced
- sea-salt (optional)
- 2–3 tbsp chopped parsley, for serving
In a large pot, bring the medicinal broth (or vegetable broth or water) to the boil along with the bay leaf and peas. Cook, stirring occasionally, until the peas are almost tender, about an hour.
Now add the chopped vegetables to the soup and simmer for another 25 to 30 minutes until the soup is thick and the vegetables are soft. Now season to taste with salt (if using).
Sprinkle the soup with parsley and serve immediately. If there are any leftovers, let them cool to room temperature and then store in the refrigerator. The soup is often even thicker and more flavorful the next day.
Photos: Maarja Urb
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