Monday, April 09, 2007

My daughter's hearty reds and yellows soup.

This is delicious soup and its reds and yellows make it high in antioxidants.

Chop all vegies
  • sweet potato, carrots, mushrooms, onions (red instead of white), garlic (lots and lots), ginger, 2 tins tomatoes, tins white beans e.g. lima, butter beans, chickpeas also good.
About a teaspoon of each spice
  • cummin, paprika, tumeric, mixed herbs
Vegie stock (about 1 litre)

Cook onions, garlic and ginger together with olive oil until onion softens and browns (best over a low heat).
Add all vegies, and tins of tomatoes, and stock, and beans, and boil soup until all vegies have softened. (takes about 15-20 minues.)
This should be a very thick chunky soup. There should be a strong tomato/ cummin taste.
Alternative - when you take it off the boil, add the juice of 1 small lemon, and coriander garnish to serve.
When my daughter cooks all measurements are approximations.

I believe that peas, lentils, and chickpeas contain antioxidants such as Vitamins A and C which bind with and destroy free radicals. Legumes contain phytochemicals. Plants protect themselves using these phytochemicals. The body also uses phytochemicals to fend off disease.

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