Source: Immune Boosting Soup
Ive been asked to post the recipes that I am using. So here is the first one. I base my recipes on nutrition and health quality and from a nutritionist point of view.
Immune Boosting Soup
One Avocado – Packed full of vitamins including vitamin K and C. It is high in B vitamins and Vitamin E. One avocado has the potassium content of 3 bananas. They are also full of fatty acids that are good for the heart.
Half a broccoli – Rich in vitamin C and has had remarkable anti cancer effects due to the chemical Indole 3 carbinol. It also contains B vitamins and loads of minerals including manganese, phosphorus, potassium, magnesium, omega 3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.
Four carrots – Very high in vitamin A and has anticancer effects.
Two onions – Onions have so many healing qualities I can not mention them all here, but I will write a blog especially for this powerful healing vegetable. It has been shown to cleanse the body and lower blood pressure.
One whole garlic bulb – Again Garlic has so many healing qualities, it is antibacterial, antifungal, antithelminitic. It boosts the immune system, lowers cholesterol,lowers high blood pressure and helps eliminate toxins from the body.
Ginger (about the size of quarter or half of your thumb, depending on taste preference) – Ginger has been used for thousands of years in China to treat numerous health conditions. Ginger has many health benefits and is high in antioxidants. Ginger contains ginerol which contains many medicinal properties.
Optional – If you like spice add some Red chilli pepper – Red chilli peppers are the third richest source of vitamin C second to the Acelora berry and Amla. They contain many phytonutrients with healing benefits.
One sweet potato – Good source of vitamin A and C
Other ingredients: water, vegetable stock cube, half a teaspoon of turmeric
Chop the above ingredients and place in a blender or soup maker and blend to your preferred consistency. If you are using a blender boil the hard veg for 20 mins, blend and then re-heat. Add water and one teaspoon of vegetable stock. Add half a teaspoon of turmeric. Add black pepper before serving.