4 Homemade Soups That Fight With Cancer

Soups are an excellent means of breaking down the fibers in veggies and getting more of their nutrients

Here are 4 Homemade Soups that Fight with cancer

1.Broccoli and Barley Soup

Broccoli may be one of the best foods you can eat if you want to turbo-charge your anti-cancer diet. Broccoli contains some extraordinary compounds that have been shown to trigger apoptosis in cancerous cells, eliminate carcinogenic toxins, help prevent the development of benign tumors into malignant tumors,reduce DNA damage, and help prevent the spread of cancer from one organ to another.

Also barley is an excellent weapon in your anti-cancer arsenal as it is loaded with selenium, with a mere cup of cooked barley containing more than 50% of the daily value for this trace mineral.

Ingredients
1/4 cup yellow onion, chopped
1 small carrot, peeled and diced
1 rib organic celery, finely chopped
1 tbsp extra virgin olive oil
4 cups small, organic broccoli florets
1/2 cup pearled barley, cooked
5 cups vegetable broth
1 can (14 1/2 oz) stewed tomatoes
4 cloves garlic, minced
1/4 tsp dried marjoram
1 tsp thyme
Salt and pepper, to taste

Directions
In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft.
Add vegetable broth and bring to a boil. Reduce to a simmer and add celery and carrots along with broccoli florets. Cover and let simmer until carrots and broccoli florets are tender.
Add cooked barley, canned tomatoes, garlic, marjoram, and thyme. Let simmer another minute or two.
Season with salt and pepper. Serve warm.

2.Apple and Onion Soup

Here’s an anti-cancer soup recipe starring onions and apples, two of nature’s best sources of quercetin, a bioflavonoid that has strong anti-cancer properties. Studies have associated the consumption of both apples and onions with a reduced risk of many cancers.

Ingredients
1 Tbsp canola oil
2 medium yellow onions, sliced
1 small leek, chopped
1/2 Tbsp fresh rosemary, chopped
1/2 Tbsp fresh thyme
3 organic apples, cut into small dices
6 cups fat-free, low-sodium vegetable broth

Directions
Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until golden.
Pour in the broth and bring to the boil over medium-high heat. Add the apples, and reduce the heat to medium-low. Simmer for 10 minutes.

3.Barley Soup with Beans and Basil

Diets rich in beans have been associated with a reduced risk of several types of cancer, including breast, prostate, and colon cancer. The barley, basil, and tomatoes this recipe calls for also add to the cancer-fighting properties of this scrumptious soup as they are all rich in antioxidant compounds.

Ingredients
1/4 cup yellow onion, chopped
1 small carrot, peeled and diced
1 rib celery, finely chopped
1 tbsp extra virgin olive oil
5 cups vegetable broth
1/2 cup pearled barley, cooked
1/2 cup white beans, cooked
1/4 cup canned tomatoes
4 cloves garlic, minced
3 tbsp fresh basil, chopped
1/2 tsp dried rosemary
Salt and pepper, to taste

Directions
In a soup pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add celery and carrots. Simmer for about 3 minutes.
Add vegetable broth and bring to a boil. Allow soup to simmer until carrots and celery are tender.
Add cooked barley, canned tomatoes, cooked beans, garlic, basil, and rosemary. Let simmer another minute or two.
Season with salt and pepper. Serve warm.

4.Nettle Soup

Nettle—the star of this wonderful soup—is rich in antioxidants such as vitamin C, vitamin E, beta-carotene, selenium, zinc, and flavonoids. Many of these antioxidants are known to have a synergistic effect and to protect each other from oxidation, thereby enhancing the overall antioxidant prowess of this healthy soup.

Ingredients
6 oz young nettle tips
4 oz fresh spinach
2 tbsp olive oil
2 shallots, chopped
2 cups water
2 cups skimmed organic milk
3 tbsp flour
Dash of ground white pepper
Dash of ground nutmeg
Salt to taste
Yoghurt containing probiotic bacteria, for garnish

Directions
Wash nettle and spinach thoroughly. Drain and chop coarsely.
Heat olive oil and sauté onion in a large saucepan until golden brown.
Add water, nettle, and spinach, and bring to a boil. Cook until nettle and spinach are tender. Blend with a hand held blender until smooth.
Whisk cold milk and flour together in a small bowl. Pour into saucepan and whisk to blend thoroughly.
Bring to a boil and simmer for a few minutes, until thickened. Season with salt, white pepper, and nutmeg. Remove from heat.
Pour soup into serving bowls and garnish with a swirl of yoghurt. Serve.