Cleansing & Healing Soup ~ Antioxidant Soup Recipe

“Let thy food be thy medicine and thy medicine be thy food…” Using food to heal the body is a fascinating topic of study and an even more interesting practice.  In my opinion, everyone should learn how to prepare and utilize medicinal foods.  It’s an empowering, cathartic experience.

There’s more to using medicinal foods than simply “popping berries” as if they were pills.  For example, some foods are best used raw while others are best used cooked.  Some herbs and spices need to be used only by the pinch (such as high heat cayenne); others should be utilized by the tablespoonful (such as garlic).  This article is about making a very powerful healing and cleansing soup which utilizes both cooked and raw foods.

With extremely severe cases of acute illness (such as the flu, food poisoning, or acute chemical or metal toxicity)  the body can become critically fatigued, depleted, and dehydrated. The body often desperately needs abundance of balanced electrolytes for the detoxification and/or recovery process, as well as a source of available energy.  The same principle applies to serious detox protocols for those dealing with chronic illness. Detox symptoms can be very severe, and the body needs as much support as it can get.


Cilantro:  Naturally/Safely Chelates Heavy Metals ~ Anti-inflammatory ~ Lowers Blood Sugar Levels ~ Natural Cleansing Agent ~ Antioxidant ~ Antifungal

However– and this is very important to realize —  digestion itself uses a lot of energy, and the body often reduces or stops its natural systemic detox process when foods are introduced into the stomach.  Many herbalists and naturopaths such as Dr. Anderson and Dr. Schulze would make absolutely certain that their sickest patients would NOT eat actual food until well into recovery (when treating individuals with late stage chronic illness).  This wise practice ensures that all of the body’s available resources work toward healing the body.  However, at the same time, the body can benefit from very specific healing foods and spices.

So the question arises, when is it best to fast, and when is it best to use healing foods?  The difference between choosing to fast and choosing to use healing foods therapeutic is directly related to the current constitution of the individual.  FASTING a severely depleted body is just like rolling loaded dice:  It’s an unnecessary gamble that has cost people their lives.  An astute observer might note that a fasting state is the final state of life before chronically ill individuals die; it’s the body’s last ditch effort to harness all available resources for healing.

Conversely, those who are already well practiced in fasting usually intuitively know when… and when NOT… to use fasting as a healing tool!

Chopped Rosemary

Chopped Rosemary: Antibacterial ~ Anti-Cancer ~ Aids Digestive System ~ Liver Detox ~ Anti-inflammatory ~ Increases circulation

In lieu of having a master of herbalist present, a properly prepared anti-oxidant, energy-providing, stimulating detox soup is a perfect way to help an individual through very tough stages of recovery from acute illness, or helping the body cleanse while coping with tough detox reactions and assisting the body cope with chronic illness.


Chopped Thyme: Anti-viral ~ Anti-parasitic ~ Anti-fungal ~ Liver Detox ~ Immune System Booster

Since the most critical component to an effective recovery is to provide the body with rich nutrients without overwhelming the body’s digestive system, what can be used?  The body still needs to spend what little energy it has for the healing and recovery process, not in trying to digest foods.  This means little or no carbs.


        Turmeric & Oregano

One of the best way to deliver the much needed nutrients into the body while supporting the cleansing and detox process is with specialty healing soups.

A chicken bone broth is the perfect starting point. The Weston Price Foundation has a few great articles on making healing soup broths.

Bone Chicken Soup Broth, by Sally Fallon, is an excellent place to begin learning about making fresh soup stock.  Having some homemade bone broth always available (stored in a freezer) is a VERY good idea.

For those individuals who have difficulty finding the kitchen, organic soup stock can be purchased from stores such as Trader Joe’s or Whole Paycheck… I mean Whole Foods… Market.

Vegans and vegetarians can use a fully broken down (nothing raw) vegetable broth as a starting soup stock, although this lacks key fatty acids that would otherwise be present.

The following recipe, built upon a quality chicken broth stock, is our base recipe which was custom developed for critical care situations for severe acute illness. Prior to using the recipe, please make certain that the individual is not overly sensitive to any of the ingredients.  Furthermore, when one learns the why behind the what, there are many variations that can be created.

While lower quality ingredients can be used successfully, the higher quality the ingredients, the better the end result. The core ideas behind this soup recipe were taken directly from the principles outlined by Raymond Dextreit, the famous French Naturopath, in his master work “Our Earth Our Cure”.

The instructions must be followed correctly in order to preserve the healing properties of the soup.  Following the precepts of herbology, this  healing soup is in fact a decoction of precious oils and nutrients with a infusion of amazing antioxidants in a well cooked broth.


Place two quarts of soup stock in a medium-sized pot. Turn the heat on to bring the soup stock to a boil. While waiting for the soup to heat, add:

Alkaline/Sea Minerals – 1 ½ tsp of inland sea salt (such as Redmond Salt, Wright Salt, 9X Roasted Bamboo Salt, etc.) – provides necessary alkaline minerals.  The nine times roasted bamboo salt is highly recommended!

High Heat Cayenne Pepper – ½ tsp cayenne (high heat – 90,000 – 145,000 HU, such as provided by Dr. Schulze) – Immediately feeds the cardiovascular system, alkalizes the body, and stimulates circulation.

Red Chili Pepper – 1/8 tsp red chilli pepper (a few dashes)- dried peppers are fine.

Turmeric – 1/8 tsp of turmeric (a few dashes) – powdered turmeric is fine

Oregano – 1/8 tsp oregano ( a few dashes) – dried oregano is fine

Ginger – 8 slices of ginger.  For a “bigger ginger kick”, one can boil the ginger separately in a small amount of water in another sauce pan for about 20 minutes, then add the ginger and ginger tea to the soup stock (this should probably only be done for those well-adjusted to ginger use).

Thyme – One to three tablespoonfuls of finely and freshly chopped Thyme (optional but recommended).

Rosemary –  One to three tablespoonfuls of finely chopped rosemary.

Bring all of the above ingredients to a boil.  Allow to boil for 30 seconds to a minute (unless one is using the alternate recipe below, with noodles…  The noodles need to be cooked according to the instructions on the package).


Remove the pot from heat, and allow the soup to set for about two minutes. Next, add the following pre-prepared raw ingredients to the soup:

¼ cup chopped cilantro – Finely chop the cilantro.

The juice of 3-6 lemons – If the lemons are small, and you hand squeeze the lemons, use six.  If you use a juicer, use less lemons.  If the lemons are large, and you use a juicer, use only three.  If hand squeezing, use four large lemons.

3/4 cup first cold pressed olive oil

2-3 full bulbs/cloves of extremely finely chopped garlic as a MINIMUM.

Add all above ingredients and let sit for 7-10 minutes (covered).  Remove the ginger root, then serve.

If at all possible, add 1/4 teaspoonful of nine times roasted bamboo salt directly to the serving bowl, and mix in right before eating.

Ingredients may be added to the original soup recipe to suit, provided that they add no digestive burden.

Please note that while it seems that some of the ingredients are excessive, each balances the other perfectly to deliver the much-needed nutrients that the body so desperately needs.

Alternate Recipe

For those that enjoy the occasional cleansing soup for enjoyment, the following ingredients can easily be added:

  • Chopped Celery
  • Chopped Onions
  • Chopped Mushrooms
  • Japanese Soba (buckwheat) Noodles (or any high quality gluten-free noodles)
Finished Soup

Finished Soup:  Made with Soba noodles, chopped Shitake mushrooms, and chopped celery.

Comments and Food for Thought

From a culinary standpoint, Jamie Oliver would probably like the concept behind this soup, while Gordon Ramsey would probably dump it out as being overpowering!  Indeed it is a soup where everything is louder than everything else!

The three key ingredients that work synergistically:  The raw lemon, olive oil and garlic. While this soup includes five of Raymond Dextreit’s irreplaceable foods (see his book “Our Earth, Our Cure”), it’s these three ingredients that are key.

Natural medicine researchers and nutritionists are finally slowly coming to realize something that many athletes figured out a long time ago, that:  Fat is a superior form of energy to burn than sugar/carbs. The fat from the soup stock, and from the olive oil, provide a needed source of energy.

This soup also has a massive antioxidant capacity, with ingredients that are readily available in their current form.  It is also incredibly alkalizing.

The biggest problem I run into with this formulation?  The body craves the ingredients so much that it is easy to over-eat the soup and make oneself a bit ill.  The soup should be limited to one to two bowls, and can only be used as long as the body craves it.  It can be eaten regularly once weekly.  For ill individuals, it can be consumed for two or three days in a row, and then perhaps once to three times weekly until the body rejects it.

The two-quart recipe comfortably makes four large bowels of soup.


Woah!  Can I turn down the heat, maybe just a little bit? I have a nervous stomach

Of course you can!  But please remember that it’s the heat that supercharges the cardiovascular system and really helps open up capillaries and pores, assisting the body’s cleansing process.  You can of course, however, decrease or increase the amount of heat as desired!

What? Don’t you mean three pieces or toes of garlic?  Three full cloves of raw garlic is going to kill me!

Nope!  The recipe calls for three whole cloves/bulbs of raw garlic.  Taken in the soup, your stomach will hardly notice the garlic is there.  In fact Dr. Schulze recommends that everyone eat one to three cloves of garlic daily.  Garlic is anti-microbial, an antioxidant, and anti-parasitic.  It’s a herb with amazing curative powers.  It’s even a strong anti-cancer agent.  So:  Pile that garlic in there!  I would even suggest adding a lot more garlic once you have made the original recipe!

Where do I get bamboo salt, I’ve never heard of it?

Nine times roasted bamboo salt ( a sulfurous, antioxidant salt) may be one of the most expensive salts in the known universe, but it’s worth every dime.  Antioxidant foods are so important that they would actually make a good currency for the exchange of goods and services.  High quality antioxidants are– quite literally– worth their weight in gold. You can purchase bamboo salt here:  Use the code eytonsearth at checkout for a 10% discount.  Or, if you prefer, you can order bamboo salt from


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1 thought on “Cleansing & Healing Soup ~ Antioxidant Soup Recipe”

  1. “such as Trader Joe’s or Whole Paycheck… I mean Whole Foods… Market.”
    ~~ Yes! Make it 3 tablespoons of turmeric powder! Speaking of heat, trikatu (a blend of: ginger, black pepper, indian long pepper) is spectacular in soups and stews. And cilantro, the only green thing I can eat every single day besides green desert clay. 🙂 I love spices and herbs!

    Thanks for the tips!

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