A delicious tomato and herb broth with zucchini ribbons, dollops of potato cheese, and topped with mushroom “mince,” this recipe brings you the flavors of lasagna in a fragrant soup. Enjoy a big bowl for lunch or dinner, or pair it with one of the salad recipes and/or the Rosemary Potato Flatbread (recipe in Medical Medium Brain Saver) for a heartier meal.
Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Zucchini Lasagna Soup
Place a ceramic nonstick soup pot on medium-high heat. Add a small splash of water, then add the onion and cook for 3 to 5 minutes until softened. Add the garlic and tomato paste and cook for a further 2 to 3 minutes until the tomato paste starts to caramelize and turns a darker color.
Add the Healing Broth or water, crushed and sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes. Bring to a simmer and cook, uncovered, for 20 to 30 minutes.
While the soup is cooking, add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 15 to 20 minutes until soft. Remove the potatoes and place them in a blender or food processor together with the onion powder and garlic powder. Blend until smooth, scraping down the sides as needed. Set aside.
To make the mushroom mince, place a ceramic nonstick skillet on medium-high heat. Add the diced mushrooms and cook for 5 to 8 minutes until soft. Add the garlic powder, onion powder, paprika, tomato paste, and lemon juice and cook for a further 1 to 2 minutes until all the liquid has evaporated and the mushrooms are browned.
Add the zucchini ribbons to the soup and continue cooking for 3 to 5 minutes until soft.
Divide soup between two bowls and top with the potato cheese, mushroom mince, and fresh basil. Serve immediately.
*For the mushrooms, wash and rinse thoroughly with warm to hot water before dicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.
Categories: Fat Free, Brain Saver, Soup, Lunch, Dinner, Grain Free, Nut and Seed Free, Appetizers
This item posted: 01-Sep-2023
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