Increasing the amount of vegetables and fruits on your meals is a simple way to lighten the daily plate. Choosing organic produce maximizes the benefits to your body and digestion. You do it to be healthier, right? The pesticides, herbicides and other toxic stuff in our food are harmful, and not only keep the vitamins and minerals from not assimilating into the body, but they also kill the enzymes and good bacteria in the fresh veggies and fruits. We need these enzymes and bacteria to keep our intestines healthy. Increasing the share of vegetables on the plate is also detoxifying for the body. The vitamins and minerals help our digestive tract and whole body to cleanse and get healthier.
Juicing is a delicious way to maximize the intake of veggies and fruits. It is not the only one, however. Many people have difficulties digesting raw vegetables and fruits. Have you ever noticed gas and bloating after having a salad, especially during the chilly and windy days? Do you get a runny nose the day after having eaten raw vegetables? For people with digestive troubles, allergies, intolerancies etc, like myself, raw veggies and fruits may cause more harm than benefits. In these cases, the best way is souping. It is so simple to eat up a kilo of veggies as a soup.
Veggie soup a day keeps the doctor away… I challenge you to make a soup a day for a month and see what happens. You are very welcome to give related feedback here below.
Two soups, almost same ingredients:
2 broccolis
2 stalks of leek
4-6 carrots
1 big or 2 small parsnips
turmeric powder, cumin (jeera) powder, coriander seed powder, fenugreek
chunk of ginger
black pepper
rock salt or sea salt
water
coconut oil
fresh herbs of your liking (basil, parsley, coriander, mint..)
How to proceed?
Wash/rinse the vegetables. Peel the parsnips, stalks of broccolis
and carrots, if needed. For carrots, sometimes just a scrub is enough. Chop or slice the veggies. Boil water.
Parsnips-leek-broccoli
In a mid-size pot, heat a tablespoon of coconut oil and add the 1-2 teaspoons of each curcuma, jeera, coriander seed powder and a dash of fenugreek, and chopped ginger. Heat the spices 1-2 minutes on med-high temperature to bring out the aroma.
Add the leeks first, toss around until they soften a bit, then add parnisps and toss around with spices. Cover the pot with a lid and allow simmer about 5 minutes.
Last add the broccolis and toss around so that all the pieces get a covered with the spices, maybe for a 1-2 minutes. Last, add hot water, just to cover the veggies. Bring to boil and then simmer about 7-10 minutes. Puree to make a creamy soup or leave into chunks. Garnish with fresh herbs and enjoy.
Carrot-leek-broccoli soup
In a mid-size pot, heat a tablespoon of coconut oil and add the 1-2 teaspoons of each curcuma, jeera, coriander seed powder and a dash of fenugreek, and chopped ginger. Heat the spices 1-2 minutes on med-high temperature to bring out the aroma.
Add the leeks first, toss around until they soften a bit, then add carrots and toss around with spices. Cover the pot with a lid and allow simmer about 7-8 minutes.
Last add the broccolis and toss around so that all the pieces get a covered with the spices, maybe for a 1-2 minutes. Last, add hot water, just to cover the veggies. Bring to boil and then simmer about 7-10 minutes. Puree to make a creamy soup or leave into chunks. Garnish with fresh herbs, and enjoy.
