A Simple Soup Recipe for Better Nutritional Value by Bruce Neale
How can we simplify our diet to improve the quality and maximise nutritional value?
Lets take a soup as an example. Many recipes contain a long list of ingredients, but are they actually necessary?
For our soup we will select whatever single vegetable takes our fancy or we happen to have.
It could be celery, courgette, leeks, onions, potato, pumpkin, tomato, etc, etc.
We take sufficient quantity of our selection, peel it, wash it and cut it into small chunks and place it in a pressure cooker with a cup or more of water, depending on the quantity of the ingredients.
That is it then:- water + our selected vegetable (one of them only, because we want to be able to taste and know what we are eating).
We cook it for the required time, let it cool a bit and then use a liquidiser to bring it to a consistency for your taste. Add water as necessary to obtain the consistency you prefer.
Warm through before serving and add a little salt and pepper if necessary to suit your taste.
The end result will depend on the quality of the ingredients, so if the taste is not to your liking, then look at the quality of the contents available to you.
It may take a few attempts to get it to your liking and different vegetables and seasons may require different quantities of water, but this can be adjusted at the final cooking phase.
What we are trying to achieve is ingredients with good natural quality, with a minimum of chemicals and pesticides in them, so that our body can get the maximum nutrients out, without having to wage a war with unnatural elements.
And if we can minimise the amount of bread, etc, we have with a meal like this, we may just be doing our bodies a big favour – especially if we suffer from allergies, lack energy or are overweight.
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.
Comments
No comments yet.
Leave a comment