You start with Hippocrates Soup

Original Recipe as used by Gerson: For one person use a 4-quart pot, chop, do not peel, the following vegetables, cover with purified distilled water. SIMMER slowly for 2 hours, then put through food mill:

1 medium celery knob 1 1/2 lbs tomatoes
1 medium parsley root 2 medium onions
garlic as desired 1 lb potatoes
2 small leeks a little parsley
* * * * * *

The medicinal ingredients of “Hippocrates Soup” are leeks, celery root, and parsley root. The potatoes are for calories and protein. The onions and tomatoes are added for flavor! The soup stock is the medicine — the rest is food.

Step 1:
Hippocrates Soup Stock: For two people use a large (4-5 quart) pot. Prepare veggies as above — SIMMER slowly for about 3 hours, then strain. Toss out the exhausted —vegetables. Makes about 4 quarts of soup stock (2 days worth).
1 Cup celery knob 1 Cup parsley root
3 Cups leeks 3 Cups onion
A handful of fresh thyme garlic as desired

Step 2:
Add The fresh vegetables
Makes 4 servings. Serving size: 2 Cups.

1 quart soup stock, strained
1 Cup leeks ‘/2 Cup onion
1/2 Cup tomatoes 2 Cups potatoes
Y2 Cup parsley root 1 Cup carrots
‘A Cup celery root (or substitute stalks of celery, chopped)

Add the chopped vegetables to the stock, simmer slowly, until the potatoes are done. It can be served after being ground through a Foley food mill (the traditional way), put through a blender, or eaten as a chunky stew. Best used within 2 days.