Vegetable and Barley Detox Soup

Serves 4-6.

• 1 cup barley
• 1 cup chopped green beans
• 6 cups water
• 400g canned tomatoes
• 2 cups chopped carrot
• 2 tablespoons tomato paste
• 1 cup chopped onion
• 2 tablespoons vinegar (apple cider, or white-wine)
• 2 garlic cloves, minced
• 1 small swede, grated
• 1 teaspoon dried marjoram
• 2 cups grated parsnip

In a large saucepan, cook the barley in the water until soft, but not overcooked, about 30 minutes. Remove approximately half the barley with a slotted spoon and place in a blender. Blend with a little of the liquid until smooth. Return this to the pan. Add the carrot, onion, garlic, swede, parsnip, and beans. Cook until the vegetables are tender, then stir in the tomatoes, tomato paste, vinegar, and marjoram. Cook slowly for approximately 60 minutes.

Source: The Liver Cleansing Diet by Dr Sandra Cabot.