Wash and peel the organic vegetables.

Chop the celery, potatoes, onion, and red bell pepper into small, even pieces.

In a large pot, sauté the minced garlic and chopped onion until golden.

Add the remaining vegetables and the fresh herbs to the pot. Season with a pinch of sea salt and black pepper.

Pour enough purified water into the pot to cover the vegetables.

Bring the soup to a boil, then reduce the heat and let it simmer until the vegetables are tender.

Allow the soup to cool slightly before blending it into a smooth consistency.

Taste and adjust the seasoning as needed.

Serve the Hippocrates Soup warm and enjoy its nourishing benefits.