Soup is an excellent way to get a lot of antioxidant and the best thing about these soup recipe is that it tastes so good and easy to make and it works with all age group similarly. These soups ingredients not only supplies the body with a good source of several important vitamins and minerals, they also help to prevent cancer, heart disease, diabetes, reduce blood pressure.
Here are 4 anti-cancer soups recipe
Apple and Onion Soup
1 Tbsp canola oil
2 medium yellow onions, sliced
1 small leek, chopped
1/2 Tbsp fresh rosemary, chopped
1/2 Tbsp fresh thyme
3 organic apples, cut into small dices
6 cups fat-free, low-sodium vegetable broth
In a medium saucepan, heat oil over medium heat. Add the onions and sauté until golden.
Pour in the broth and wait until boil over medium heat.
By keeping heat to medium-low, add the apples and Simmer for 10 minutes.
Dr. Ben kim Anti-Cancer Soup
2 cups chopped cabbage
1 can chickpeas, rinsed and drained
1 large Yukon gold potato
1 onion, chopped
2 garlic cloves, pressed
1/4 cup cilantro, finely chopped
4 cups of filtered or spring water or Vegetable Broth
Sea salt and black pepper, to taste
Make vegetable broth by adding 4 cups of water now boil all ingredients except cilantro, salt, and pepper. Boil until vegetables are tender.
Put 3 cups of soup into a blender and blend it until creamy.
Add blended mixture back to pot and then add remaing cilantro, salt and pepper to taste.
Stir for a minute and serve.
Beet and Carrot Soup
3 medium beets, peeled and diced
1 tbsp canola oil
1 cup onion, chopped
1 pound carrots, diced
1 tbsp fresh ginger, minced
1 garlic clove, minced
6 cups vegetable stock
In a large saucepan, heat oil over medium heat. Sauté onion until it turns golden brown. Add ginger and garlic and cook for 2 minutes, stirring Regularly.
By adding beets, carrots, and stock, keep heat to low and simmer covered until beets and carrots are tender, about 25 minutes. Taste soup and adjust it by season.
Serve hot or cold, garnished with cilantro leaves.
Anti-Cancer chicken vegetable soup
1 tbsp Olive Oil
1/2 pound boneless, skinless chicken breast, cut in 1 inch chunks
1 medium yellow onion, chopped
2-3 large garlic cloves, crushed or minced
3/4 Cup sliced carrots
1 Cup Cauliflower, chunks
2 Cups REDPACK Diced Tomatos with juice
4 Cups non-fat chicken or vegetable broth
2 Cups spinach, torn in pieces
salt and pepper to taste
Heat oil over large saucepan. Sauté chicken until it turns lightly browned then remove chicken.
Putting onions, garlic, and carrots in pan. stirring until onions begin to soften, upto 3 minutes.
Bring chicken back to pan along with cauliflower, tomatoes, and broth.
Simmer, partially covered, for 20-25 minutes.
Stir in spinach and seasonings and simmer for an additional 5 minutes.
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