Ingredients:
2 large potatoes
2 large onions
4 or 5 garlic cloves
1 carrot
1 egg
2 or 3 handfuls of fresh young nettle tops
about 20 dock leaves
about 20 alliaria leaves
a pinch of salt
pepper
cumin
parsley
marjoram
oregano
and chives
1 teaspoon of vegetable oil
Preparation: Chop potatoes and onions into small cubes. Grate the carrot. Add spices and oil and boil until the potatoes are nearly tender. Then add chopped herbs and egg in the last 10 minutes. Right at the end add the pressed garlic. Sprinkle the soup with grated cheese before serving and also add croutons if desired.
Cleansing elixir
Gather a small basket full of young nettles. First rinse the nettles in cold water, then cut them into pieces. Put them into a mixer, add some water and puree the mixture. A thick, dark green juice will form, which can be watered down using water. Strain the juice into a clean jar and store in the fridge. Take 1 tablespoon a day and it should last the entire 40 days of the cleanse.