A Healing Alkaline Broth Recipe

alkaline vegetable broth
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The alkaline diet is a plant-based diet that emphasizes, to a varying degree, fresh fruit, vegetables, roots and tubers, nuts, and legumes, with a focus on maintaining optimal pH levels in the body. Foods that are considered "acid-inducing", such as meat, dairy, poultry, fish, eggs, caffeine, alcohol, and fried or processed foods are usually avoided. 

Vegetable broth is a popular recipe among those following an alkaline diet.

The recipe below can varied according to taste (a rule of thumb is to use one to two cups of three different vegetables with the water). Here are some examples of vegetables that can be used to make this soup:

Green leafy vegetables: kale, spinach, Swiss chard, collard greens, turnip greens, mustard greens, 

Green and white vegetables: celery, fennel, cabbage green beans, zucchini, broccoli, pean, fennel, turnip, parsnip, 

Red and orange vegetables: carrot, beet, sweet potato, squash

Herbs and spices: cumin, turmeric, cayenne pepper, dill, garlic, ginger, cilantro, onion. If you're using onion and garlic or spices such as cumin and turmeric, they can be sauteed in the pot with a little coconut oil, ghee, or vegetable oil.

Ingredients:

  • 2 cups spinach
  • 2 cups broccoli heads
  • 3 cups celery stalk
  • 1 zucchini
  • 2 quarts water
  • sea salt to taste

Instructions:

1. Wash all of the vegetables and then chop them into small bite-sized pieces.

2. Place the vegetables in a stock pot with the water (preferably filtered).

3. Bring to a boil, then lower the heat to low and simmer for about 30 minutes or until the vegetables are soft. 

4. Cool and strain the broth. While alkaline soup recipes are normally clear, straining and removing the vegetables isn't necessary.

If you don't want to discard the strained vegetables, you can puree them right into the soup using an immersion hand blender (or save them to use in another meal). The vegetables can also be kept in the soup.

Tightly sealed, the broth will keep for a few days in the refrigerator. 

Bieler Broth

One of the original alkaline vegetable broth recipes was from Henry Bieler, MD, author of the 1965 book Food Is Your Best Medicine:

Ingredients

4 medium zucchini

1 pound of green beans, trimmed

2 celery stalks, chopped

2 bunches of parsley, stems removed and leaves chopped

1 quart of filtered water

Optional: fresh herbs, such as thyme or tarragon, garlic, or sea salt to taste

Instructions:

1. The water, vegetables and optional ingredients should be placed in a pot.

2. Bring it to a boil, lower the heat and simmer for about 30 minutes. Skim off any foam on the top.

3. Remove the herbs. The soup can be eaten as-is or blended into a pureed soup using an immersion blender.

Fresh whey can be added to the soup. If it is added, the soup should be allowed to cool to room temperature.

The soup can be kept in a tightly sealed container in the fridge for several days.

Reference

Bieler, H. Food is Your Best Medicine. New York: Vintage Books, 1965:8.

Disclaimer: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen.

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