The soups are wonderful. They get enough and is ideal either as a starter or as a main dish, ensuring our many nutrients.
In the following article, find out what the best treatment soups to treat all kinds of diseases.
Recipes for therapeutic soups Soup for anemia
In a large casserole, first sauté one chopped onion, one clove of chopped garlic and three cups of nasturtium leaves. Add salt and pepper as desired. Add a precooked potatoes cut into cubes and four cups of water. Cook until all vegetables are tender.
Heat four cups of water in a small saucepan until it boils. Add three celery stalks cut along two lettuce leaves, two sliced onions, a quarter of a green cabbage and cook for thirty minutes. Remove from the heat and put the mixture in a blender until the soup to become viscous texture.
Chop three onions and saute them in a little oil. Clean and rub half ginger root. Add two tomatoes, one peeled potato, a peeled pumpkin and a little cabbage-all cut into cubes. Finally add eight cloves of garlic, chopped. Season with poppy seeds, powdered turmeric, black pepper, 20 basil leaves, oregano and Tarragona. Add four cups of water and simmer for forty five minutes.
Soup for relief of menstrual pain
Heat one tablespoon of oil in a small pan and saute an onion, cut into very fine pieces. Add one potato cut into cubes and a shredded lettuce leaf. Add four cups of vegetable broth and cook until the vegetables are tender. Beat the mixture in a blender until uniform and serve with toasted hazelnuts or almonds.
Soup for energy
Heat one tablespoon of oil in a saucepan and saute one chopped onion. Add three peeled beets cut in slices, half a pumpkin cut into cubes, and the fourth by a green cabbage cut into strips. Take five cups of water over the vegetables and simmer few drops of lemon juice.
Soup for constipation tips
Olive oil in a pan and fry 900 grams of washed spinach five stalks celery until vegetables are tender. Add a little water and a little vegetable broth and cook for another ten minutes. Mix well and serve with natural yogurt.
Soup for colds and flu
Put three chicken breasts in a small saucepan, cover with water and simmer. Lower the heat and add two carrots and two onions, chopped. Continue to cook for two to three hours, filling water when needed. Add three cloves of crushed soup more thick, you can also add vegetable puree.
Soup for the improvement of blood circulation
Heat three tablespoons unbleached flour until lightly browned. Add a cup of water and an equal amount of milk. Boil the mixture and then add a teaspoon of salt tea and a teaspoon of ground cumin.
Soup for fluid retention
Mix two tablespoons of flour with two tablespoons of oil. Sauté a large onion, chopped, and add four cups of water. Add two tomatoes and a tablespoon of yeast and then 450 grams of pumpkin cut into cubes. Once all vegetables are tender, drain the mixture and put the broth back into the fire, adding salt.
Soup to combat fatigue
Heat one tablespoon of oil in a pan and sauté two chopped onion, two carrots and 450 grams of peeled pumpkin cut into cubes. Add one tomato and two whole stalks celery (with leaves). Cover and cook for ten minutes on low heat. In a large bowl, mix six tablespoons of oatmeal in two cups of water. Combine all ingredients in a small saucepan and cook for five minutes. Season with sea salt.
Soup for cardiovascular disease (atherosclerosis)
Heat two tablespoons of oil in without fat, 1/4 teaspoon ground coriander and 1/8 of a teaspoon of cardamom tea. Boil the mixture and then add a cup of peeled apple cut into slices and a cup parsnips. Serve with half a cup of apple or orange juice and two tablespoons of natural yogurt without fat.
Soup for strengthening the immune system
Boil a chopped onion, three cloves of chopped garlic and two grated carrots in two cups of vegetable broth. Add the juice of a lemon fifteen spinach leaves, cut into strips. When the vegetables are tender, let the soup aside for a few minutes before serving.
In a small saucepan, add two artichoke hearts and a little lemon juice and 400 grams of fresh peas and 400 grams of beans. Chop half the onion into cubes and sauté vegetables in 20 grams of olive oil with a little chopped parsley for a few minutes before adding two cups of vegetable broth. Cook for fifteen minutes and then add 230 grams of cooked pasta in the soup. Season with salt and pepper, and serve with Parmesan.
We hope you liked these wonderful recipes for therapeutic soups!