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Anti-Cancer Root Soup Recipe


Made with a variety of root vegetables and spices that supply an assortment of cancer-fighting antioxidants to help prevent free-radical damage. So YUMMY on a damp, Autumn day. And ready in less than an hour!

~ Root Soup ~
---> Ingredients

3 1/2 to 4 cups water or vegetable broth, divided
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped

---> Directions

Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Makes apprx 10 servings.

Nutrition Information | Per 1/2 cup serving:

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Source: "The Cancer Survivor’s Guide" by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.

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2 comments:

Susan R Wing said...
This comment has been removed by the author.
Abigail F Shipley said...

Good to know about Anti-Cancer Root Soup Recipe. This recipe will be helpful to all cancer patients.