alternative health , Health , Healthy eating , natural health , News , nutrition , organic food , world truth November 15, 2013 0 Comments
[url=http://www.linksalpha.com/social/mobile?link=http%3A%2F%2Fworldtruth.tv%2Fdetox-soup-recipes%2F&title=Detox Soup recipes&body=There%E2%80%99s nothing like curling up with a hot bowl of soup on a chilly day%2C but you might want to rethink your cold-weather favorite. Between cream based recipes and high levels of sodium%2C all soups are most certainly not created equal. But prepared correctly%2C soup can be not only satisfying and&image=http%3A%2F%2Fworldtruth.tv%2Fwp-content%2Fuploads%2F2013%2F11%2Fhealthy-soups.jpg] [/url]
The zing of ginger balances the sweetness of the carrots in this delicious, easy-to-make soup. A touch of rice thickens it without any dairy. Serves 2 to 4.
2 shallots, sliced
1-tablespoon olive oil
2 cups chopped carrots
1 (1-inch) piece of ginger root, peeled and grated
1-tablespoon white or brown rice
2 cups canned vegetable broth
Sea salt and freshly ground black pepper
In a large saucepan over medium heat, sauté the shallots in the olive oil until translucent. Add the carrots, ginger, rice, broth, and 3 cups water. Simmer until the carrots and rice are tender, about 15 minutes. Puree the ingredients in the pot using a handheld immersion blender, or transfer the soup to a blender to puree, in batches if necessary. Add salt and pepper to taste. Serve warm or at room temperature. The soup can be stored in the refrigerator for up to 7 days. To reheat, warm in a microwave for 90 seconds, stirring after 45 seconds, or in a saucepan over medium heat for 5 minutes, or until heated through.
Avocado adds a satisfying nondairy creaminess to this soup of curried carrots. Note: if you don’t have a high-speed blender, you may need to juice the carrots first. Serves 2 to 4.
Juice of 1 lime
¾ teaspoon curry powder
1/4 teaspoon Himalayan sea salt
A few sprigs of cilantro, for garnish
1-tablespoon chopped unsalted cashews, for garnish
Combine the carrot (or carrot juice), avocado, lime juice, curry powder, and salt in a high-speed blender and blend until smooth. Pour into bowls and garnish with cilantro and chopped cashews. Serve at room temperature. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
We use raw cashews in place of dairy to add creaminess and protein to this sweet red pepper soup. Serves 2.
2 red bell peppers, diced
⅓ cup raw cashews
½ teaspoon sea salt
1 small clove garlic, peeled and chopped
Pinch of cayenne pepper (optional)
Pinch of red pepper flakes (optional)
Combine the peppers, cashews, salt, garlic, and cayenne in a high-speed blender and blend until smooth. Pour into bowls and garnish with red pepper flakes. Serve at room temperature. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Soup can be a delicious appetizer or satisfying meal. Making soup from scratch allows you to control the salt and fat, making it much healthier than the canned alternative. Serves 2 to 4.
4 cups canned vegetable broth
3 cups chopped fresh vegetables (such as celery, carrots, peas, corn, green beans, cauliflower, and broccoli), or 1 (16-ounce) bag frozen chopped vegetable
1 (14.5-ounce) can diced tomatoes
Freshly ground black pepper
Red pepper flakes (optional)
In a large stockpot, combine the broth, 1-cup water, the vegetables, and tomatoes. Season to taste with the pepper, garlic powder, and red pepper flakes. Bring to a boil, reduce the heat, and simmer for 20 to 30 minutes until all of the vegetables are tender. Serve warm. Store, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 90 seconds, stirring after 45 seconds, or in a saucepan over medium heat for 5 minutes, or until heated through.