Recipes for Winter Alkaline Soups

There is nothing quite as comforting as a bowl of warm soup on a frosty winter’s day.  Here are some recipes for soups that are low in inflammatory ingredients and very high in histamine-fighting, nutritious calories. They are also alkaline in nature which they help balance out your body’s pH levels into the neutral zone, keeping you healthier and more resistant to disease during flu season.

Of course, not all of these recipes suit every HAP participants. Try to choose a suit that contains most of your recommended foods for your type.

Broccoli Avocado Cream Soup

Serves 4

Make sure you are allowed to have cruciferous vegetables and the higher fat content found in avocadoes before you make this soup.

To make this soup you will need:

Two to three flowers of broccoli

1 small very ripe avocado

1 very large yellow onion

1 seeded red pepper

1 long celery stalk

2 cup organic yeast-free vegetable broth (or chicken if your HAP diet plan allows it)’

Sprinkle of Cumin

Dash of Black Pepper

Pink Himalayan Sea salt to taste

While the vegetable broth warms up in a pot, chop up the vegetables and let them be cooked to just a bit tender.  Puree them in a bender until the soup is creamy smooth and serve with a crushed dry melba toast, parsley or coriander on top.

Pumpkin and Navy Bean Soup With Sage

Serves 4

Pumpkins are a starch but chock full of vitamin A and the sweet potatoes re chock full of minerals, vitamin B6, potassium and fiber.  If you are not allowed legumes on your diet, this soup may not be for you.  Use fresh ingredients and not canned pumpkin.  Navy beans are also sometimes called White Beans but any kind of white bean, including white kidney beans, are delicious in this soup.

3 cups cubed pumpkin

1 cup cubed sweet potatoes

1 cup white beans

1 large yellow cooking onion

1 tablespoon of cold pressed extra virgin olive oil

1 tablespoon of crumbled fresh sage

6 cups spring water

Himalayan Sea Salt

Fresh ground black pepper

Dice the onions, garlic and sage into very fine pieces. Stir-fry these items in the olive oil for a few minutes.  Add the potatoes and pumpkin and cook for another five minutes.  Add the water and when the vegetables are tender ad the beans, salt and peppers.  Cook until bubbling hot and serve immediately.

A dollop of yogurt with a sprig of dill is a nice garnish for this soup as our toasted croutons or crumbled Melba toast.

Cauliflower Cashew Cream Soup

Serves 4

Cauliflower is a highly nutritional, anti-inflammatory food that is high in dietary fiber, f0late and Vitamin C. If you are not allowed nuts, this recipe may not be for you.

2 tablespoons olive oil

2 cloves of minced garlic

2 cups chopped leeks (white parts only

¼ cup of finely ground cashews or almonds

Finely minced parsley

6 cups organic vegetable or chicken broth

Dash of grated nutmeg

Pink Himalayan sea salt to taste

Freshly Ground Black Pepper

Heat the oil and sauté the garlic, leeks and cauliflower until soft.  Ad the broth and let simmer for a half-an-hour until the cauliflower is tender.

Allow the soup to cool slightly and stir in the nuts.  Pour the soup into a blender and puree until smooth and creamy.  Ladle the soup into bowls and add spices.

For more information about the Healthy & Active Program please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for Adrienne Wright Bulow or Dr. Michael Rahman or email us at adrienne@healthy-active.com.