Receta Anti-Cancer "Dump" Soup is Soothing and Delicious
This simple light brothy soup is one of my favorites because it is fast and easy to make and is loaded with anti-cancer vegetables. The broth is warm and soothing, the vegetables are not overcooked, and it's full of healthy nutrients. It definitely feels like a big bowl of comfort soup, and it's probably a good immune booster as well. I feel really good when I eat this light healthy soup. This recipe is truly a dump soup. You can dump any vegetable you have in the soup pot before cooking. Obviously, I dumped cruciferous vegetables for their anti-cancer benefits.
I used what I had in the fridge. Can you see the dark green kale and snowy white cauliflower amidst the carrots, parsley, garlic, leeks and celery? In addition, I dumped in a few pieces of fresh garlic and a little turmeric.
After the soup is cooked, you can add cooked grains like rice or quinoa to each bowl, chopped hard boiled egg, chopped scallions, more ground turmeric, a little sesame oil, or whatever healthy ingredients you like . The beauty of a dump soup is that just about anything can go into it.
Since the soup can be made rather quickly, I like to make mine fresh and eat it right away for the greatest antioxidant benefits. This recipe makes about 4 bowls.
Extra Tips:
I bought a bag of organic pre-washed and cut up kale at Trader Joe's - I just removed some kale from the bag and dumped
I wash and dry my parsley in advance, so I have less prep when I want to use it
I use an electric kettle to boil water ( It's really fast)
I use only organic veggies for this soup
Add some kombu which is a sea vegetable ( or seaweed) . Many seaweeds contain a substance called fucoidan which is felt to be anti-cancer. The seaweed also gives the broth a stronger flavor. Seaweed can be purchased in most health food stores or on Amazon.
Raw Whole Leaf Kelp "Wild Atlantic Kombu" Brown Seaweed (4 oz), USDA Certified Organic and Kosher, Maine Seacoast Sea Vegetables are Hand Harvested by VitaminSea Fucoidan rich seaweed ( Kombu, 4 oz )Add dried mushroom to your broth for extra benefits
Author: Judee Algazi @gluten free A-Z Blog
Prep Time: 5-10 minutes
Cook Time: 20 minutes
Serves : 4 bowls ( I usually eat 2 and my husband eats 2)
Category: Whole food and Naturally Gluten Free Soup
Ingredients:
1 cup of kale , cut in large pieces and washed
1 large handful of parsley ( I didn't chop it)
1 leek, white part sliced
1/2 cup of cauliflower, cut up
2 carrots, sliced
2 stalks of celery, sliced
2 cloves of garlic, whole
1/4 teaspoon ground turmeric
5 cups boiling water ( it will boil down)
3 cups vegetable broth, hot
Himalayan sea salt to taste
Optional: 1 teaspoon of sesame oil
Directions:
In a deep sautee pan ( or a wide soup pot) that can hold about 5 quarts, dump the carrots, leek, parsley, celery, cauliflower, garlic, and kale. Add the boiling water and turn heat on high. Add hot vegetable broth and bring to a boil. Turn down heat and simmer for about 15 minutes covered. When done, add turmeric- taste and then add salt and sesame oil if desired.
Top each bowl with cooked quinoa, cooked rice, chopped hard boiled eggs, scallions, etc.
**As with all of my recipes, this soup meets real food, gluten free, and vegetarian/vegan standards.
Disclaimer: I am not a medical doctor and am not making any medical claims. Always check with your medical doctor before making any changes in your diet.
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