A hot bowl of healthy choice soup
Find out how to get your kids happy and healthy again. Here is one mother’s touching story. Click Here to listen to “The Kind Cure for Childhood Obesity.” Healthy choice soup recipes Remember as a kid, coming in from the cold on a winter day to a warm house fragrant with the smell of home cooked soup? Soup is the best comfort food to warm your kids through those long winter months. Grandmothers have always used soup as medicine, when there's just no energy to eat solid food. Some healthy homemade soup served in bed, and a day away from school can be all it takes to cure that cold! How to make the best soup A healthy choice soup does not come in a can. Canned soup is full of preservatives, sodium, sugar and MSG. It is dead, and the powdered vegetables that might be in it have lost their nutritional value. You want to make your own soup from scratch to guarantee freshness. I don’t even use stock, because fresh veggies boiled in water release so much flavour. Bean and lentil soups are more hearty and filling than just vegetable, and they have more protein and fibre. The secret is to use fresh, not canned beans. Just plan ahead and soak them overnight. Eat these healthy choice soups as main courses. | Red lentil soup: - 2 cups red lentils (soaked overnight) - 1 potato or yam - 1 parsnip (you can use turnip or squash, whatever you have on hand) - 1 chopped carrot - 1 chopped celery sitck - ½ cup tomato sauce - Olive oil Boil lentils covered with water. Add the vegetables and cook for about 30 min. Add tomato sauce, olive oil and sea salt to taste. Garnish with fresh herbs. |
| Sweet sprouted lentil soup: - 1 cup green lentils - 1 potato - 1 sweet potato - Olive oil - Spices Sprout a cup of lentils by soaking them in lots of water overnight. Drain them in the morning and pour into a sprouting bag, jar, or spread onto a plate. Keep them moist, and any level of sprouting works for this soup.
Why sprout for a healthy choice soup?
Cube one potato and one sweet potato. Boil in 3 cups of water. Add the lentils when the potatoes are cooked. Simmer for a few minutes. Turn the heat off and add 2 tbsp of olive oil, salt and spices to taste. |
| Butternut Squash Soup - 2 (organic) potatoes - ½ butternut squash, roughly chopped - Leftover bits of parsnip, carrot or pumpkin (optional) - 1 tbsp olive oil or ghee butter Boil the vegetables with just enough water to cover, for 20-30 min. Mash (or blend) with oil or butter and sea salt to taste. Garnish with lots of fresh herbs like dill and parsley. Serve with dark rye toast. |
A cool, fresh soup can even be prepared to chill in the summer. Raw blended soup is easy to make and packed with life-giving enzymes. What a better way to squeeze tons of veggies into your kids!
Raw soups can even be used for baby food, for cleansing or juice fasting.
| Cool garden vegetable soup:
Use the veggies you would normally put into a garden soup – carrots, celery, cucumber, red pepper, onion, garlic. Roughly chop them and put them into your blender with olive oil, lemon juice, and lots of fresh herbs like basil, parsley, dill, rosemary or cilantro.
Add water if it’s too thick, add half an avocado if it’s too watery. Serve cool.
If you want to warm up but keep the power of raw veggies intact, heat it on the stove until warm to the touch (you don’t want to lose the precious enzymes by over-heating!) |
| Summer cucumber soup - 4 peeled cucumbers - ½ bunch watercress - 4 stalks celery - 1/3 cup lemon juice - 2 tbsp olive oil - Sea salt to taste Blend all the ingredients. For a thinner soup, juice the cucumbers and celery. Garnish with letftover watercress. |
When wondering about making a healthy choice soup is always a go-to. These soups are nutritious enough to be served as the main course for lunch and dinner.
Back from Healthy Choice Soup to Healthy Meals
Back from Healthy Choice Soup to Healthy Choice home page
|
