Fresh onion soup “C-SOUP”
Ingredients & method:
- Measure 500 grams of small green bunching onions (spring onions), or an equivalent amount of white onions.
- Chop or blend into 4 cups of distilled water. Bring to boil and then simmer till onions appear transparent.
- Strain off the onion pulp and save the liquid.
The liquid is rich in a neutral (non-acid) form of Vitamin C that is vital to the body’s needs when regular supplemental Vitamin C (which is acid forming) cannot be taken.
NOTE: You may add distilled water to make the finished broth equal to one litre of liquid. This dilution is fine.