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Recipes

Green Detox Broth

Get back on track with Pamela Salzman's version of Bieler's Broth

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Servings
2 quarts

Ingredients

  • 1 lb green beans, ends trimmed
  • 4 zucchini, trimmed and sliced into rounds
  • 2 stalks celery, chopped
  • 1–2 bunches parsley (flat-leaf or curly), tough stems removed

Preparation

1. Place all ingredients in a pot with 4 cups water and bring to a boil. Skim any foam on the surface, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.

2. Purée soup in the pot with a handheld blender or in a blender in batches. Serve warm.