SOUPS IN CANCER-FIGHTING AND HEALING DIET
Posted on Apr 22, 2009 under Cancer | No CommentGinger Pumpkin Soup with Bok Choy
50 grams pumpkin, diced % onion, chopped
3 leaves Bok Choy
1/2 clove garlic, crushed
1/2 teaspoon coriander
1/2 teaspoon allspice
1 tablespoon fresh ginger, chopped
350 ml vegetable stock
Pepper
Rye bread
Peel and chop the pumpkin and onion. Shred the Bok Choy. Place the prepared vegetables in a saucepan with the vegetable stock, garlic and spices. Bring to the boil and then simmer until the pumpkin is cooked. Puree to a smooth consistency and adjust seasoning to taste. Serve hot with rye bread.
Hot and Sour Shitake Soup (Immune Booster)
1 litre vegetable stock Ginger, sliced
3 cm lemongrass
2 tablespoons tamari
1/2 teaspoon apple juice concentrate
2 tablespoons lemon juice
Pinch of sea salt or herbamere
3 tsp kelp flakes
150 grams cherry tomatoes
2 leeks, finely chopped
1 handful basil, chopped
In a large saucepan, bring the stock to the boil. Add lemongrass, tamari, apple juice concentrate and lemon juice. Simmer for 3 minutes. Adjust the taste by adding sea salt and kelp flakes. Bring the stock back to the boil and add shitake mushrooms, cherry tomatoes, leeks and basil. Stir well and garnish with fresh coriander.
Hearty Chicken Soup
You will need:
3 organic diced chicken breasts
8 cups water
1 bay leaf
1 to 2 teaspoons sea salt
1/2 teaspoon sage
1/2 teaspoon thyme
3 carrots, chopped
2 onions, chopped
4 sticks celery, chopped
1/4 cup parsley
1 handful buckwheat noodles
Bring chicken to the boil in a medium pot with water, bay leaf and salt. Cover and simmer for 30 minutes or until chicken is tender. Leave on medium heat, add chopped vegetables, sage and thyme, and cook until vegetables are slightly tender. Then add parsley and uncooked noodles in the last 10 minutes.
*225/34/5*
