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CANCER-FIGHTING RECIPES: HEALING SOUPS
Crab, Sweet Corn and Celery Soup
75 grams corn kernels
250 ml vegetable stock
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon Chinese wine
50 grams crab meat
1 stick celery, finely chopped
1/4 teaspoon corn flour
1 egg white
Fresh coriander leaves
Place the corn kernels in a blender and blend until coarsely chopped. In a saucepan, bring the stock to the boil with the corn. Add the seasonings, wine and crab meat, and chopped celery. Thicken die mixture slightly with the corn flour and finally, pour in the egg white in a steady stream, and beat. Remove the soup from the heat immediately and garnish with the torn coriander leaves.
Creamy Pumpkin and Soy Milk Soup
1 whole pumpkin
2 litres water
3 cloves garlic, chopped
1 onion, chopped
1 piece ginger
1 cup soy milk
Sea salt to flavour ;
Chop pumpkin and boil in water. When tender, remove pumpkin from water. In a food processor place a small amount of chopped garlic, chopped onion, the ginger and a few chunks of the pumpkin. Add soy milk and blend in the food processor until you have a slightly runny consistency.
Place back in the pan and then blend the rest of the pumpkin. Once all the ingredients have been blended and placed in the pan, add tamari and sea salt, and simmer. Add water if you require less thickness in your soup. Serve with a thick dollop of natural acidophilus yogurt (if desired).
Energy Tonic Soup
8 dried shitake mushrooms
1 slice dried Chinese licorice root
2 cloves garlic, crushed
1 onion, chopped
1 carrot or sweet potato, chopped
1 slice fresh ginger
1 dried hot chilli pepper
1 handful basil leaves
3/4 cup pearled barley
6 cups vegetable or chicken stock
1 teaspoon olive oil
2 teaspoons barley miso
Chives, chopped
Soak the mushrooms in hot water until soft. Discard the stems and slice thinly, save the liquid. In a large saucepan, combine ingredients (except olive oil, miso and chives), plus reserved liquid. Bring the soup to the boil, reduce heat and simmer covered, until the vegetables and barley are tender (about 1 hour). Remove from heat and add olive oil. Mix miso with a small amount of water, and then add to the soup. Serve hot, sprinkled with chives.
*224/34/5*
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