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By Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation
You can serve this soup warm or chilled.
- 4 large tomatoes
- 1 medium avocado
- 2 green onions
- ¼ teaspoon ground dill seed
- Dash of cayenne
- 1 cup chicken broth
- 1 teaspoon powdered kelp
- Seasoning salt to taste
- 1 cup parsley, minced
- 1 cup celery, finely diced
- 1 tomato, finely chopped
Purée all ingredients except last three in blender at low speed. Stir soup mixture into remaining vegetables and serve cold or warm over low heat. Serves 3 to 4.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About The Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
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