This simple soup has been around in natural medicine circles for several decades. it uses green vegetables and herbs (and ginger) in an easy to digest and absorb format. This recipe is low fermentation (if you don’t use garlic or onion) and doesn’t require a lot of work to digest, so it’s restful to the gut and digestive system. It’s also high in antioxidants and nutritional value, making it a great choice if you’re feeling ill or having a flare of symptoms. It can be prepared ahead of time and frozen. Serve hot / warm or room temperate. Ingredients: 4 medium courgette / zucchini, chopped in to medium chunks 500g trimmed green beans 2 stalks celery, chopped 1-2 bunches parsley ( either flat-leaf or curly), leaves only. 4 cups water (or bone broth) 1 thumb of ginger, sliced along the length if you want to remove before blending, chopped finely if you want to leave it in for blending or eating chunky. Optional extras (recommended if available / tolerated) Dandelion or nettle leaves Garlic, shallot or onion  Olive oil / butter / ghee Instructions: Brown the onions / garlic if using in the butter or olive oil Place all the rest of … Continue reading Beiler’s Broth