From: The Total Cancer Wellness Guide
This vegetable based soup is high in immune-building nutrients. It is easily digested and makes a filling meal, despite being low in calories. It’s also high in dietary fiber, which is supportive of colon health.
1 head celery
1 bunch parsley
½ lb green beans
4 zucchini
1 lb fresh spinach, beet greens, or chard
½ green bell pepper
½ red pepper
1 bunch scallions
1 large potato
3 med. Carrots
½ head cauliflower or 1 head broccoli
1 turnip or rutabaga
1 parsnip
2 cloves minced fresh garlic
Herbs to taste
Any other vegetables are possible, experiment with seasonal and favorite varieties.
Wash, slice, chop, or grate all of the vegetables into even sized pieces. Place root vegetables (carrots, potato, turnip, rutabaga, or parsnip) into a large pot. Half fill with water and bring to a boil. Cover and simmer for ten minutes. Add all the other ingredients and season to taste. Return to a boil and cook for another one to two minutes uncovered. Cover and simmer for another forty minutes. Adjust seasoning, and serve hot or cold. This soup improves with age. Cool rapidly, and keep refrigerated, or freeze serving-sized portions for a quick meal. Make sure you reheat thoroughly, and boil for at least two minutes. When reheating.
There are many anti-carcinogenic botanical factors or phytochemicals in vegetables, which help your immune system. This soup is a good way of getting your daily protection of plant-based nutrients. The soup contains less than 3 grams of fat.
Tamari, soy sauce, or Bragg’s liquid aminos improve the flavoring. You can add more carbohydrate energy by adding brown rice, barley, noodles, canned beans, or corn.