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3 stalks of celery

3 whole zucchini

1 pound green string beans, ends cut off

1 bunch curly or Italian parsley

1 tsp. raw organic butter, olive oil or coconut oil

Miso soup

1 cup hot water

1 Tbsp. organic miso paste, (red or white, soy, barley or rice based)

1 tsp. Bragg’s amino acids

1 cup of prepared Beilers broth.


Place 3 cups of water into a stockpot.

Place the string beans in first and steam for about 5 minutes.

Then put the celery and zucchini into the pot and steam for another 5 - 7 minutes or until tender, but still crisp.

Do not overcook.

Place the vegetable water and the cooked vegetables together into the blender. (you may have to do this in batches)

Blend until liquefied.

Add the raw parsley and a teaspoon of raw unsalted butter (or olive or coconut oil if you are a vegan)

Blend again until parsley is liquefied.

Store in a glass or stainless steel container.

In a two cup mug, add one cup hot water, miso paste and Bragg's Amino Acids.

Add one cup adapted Beiler's broth to the miso soup.

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