The Hippocrates Soup is a nutrient-dense, vegetable-based broth that can be a healthy addition to your diet. While there are variations of the recipe, here’s the basic version following the principles of ancient Greek doctor and father of modern medicine, Hippocrates of Kos:
Ingredients:
- 1 or 2 large onions
- 3 carrots, sliced
- 1 celery root and stalks
- 2 cloves garlic, minced
- 1 leek, sliced (white and light green parts)
- 1 zucchini
- 1 big turnip
- 1 handful fresh parsley, chopped (add in the end of cooking)
- Salt and pepper to taste
- Olive oil
- 3 cups of bone broth (optional)
Instructions:
Prepare the Vegetables:
In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, zucchini, turnip and leeks. Sauté very lightly, until the vegetables are softened, about 5-7 minutes. You can skip this part if you want your soup to be a bit lighter.
Add Garlic and Herbs:
Add minced garlic to the sautéed vegetables and stir for another minute until fragrant.
Add water or Bone Broth:
Pour in enough water or bone broth, ensuring it covers all the vegetables. Bring the mixture to a boil.
Season and Serve:
Season the soup with salt and pepper to taste. You can puree all, or some of the vegetables to make this a veloute soup if you prefer it this way. Ladle the soup into bowls and serve hot.
Optional Enhancements:
Feel free to customize the soup by adding other vegetables or herbs based on your preference. Some variations include adding thyme, rosemary, or a squeeze of lemon juice for added flavor.
Enjoy:
The Hippocrates Soup is not only nutritious but also very versatile. Enjoy it as a light meal on its own.
Remember that the key to Hippocrates Soup is using a variety of fresh, seasonal vegetables to maximize its nutritional benefits. Adjust the ingredients and quantities based on your taste preferences and dietary needs.
