Natural healing, natural wellness

Estrogen-Sensitive Disorder? Eat Soup

Do you know that when carrots are consumed raw, they release only 3% of beta carotene? On the other hand, cooked carrots which are pulped (like for creamy soup) release 39% of beta carotene. A powerful antioxidant known to fight cancer, beta carotene is metabolised in the body as Vitamin A in the presence of human bile salts. Besides antioxidants, carrots are a good source of minerals and fibre. All these help to build the immune system. Carrots are also a dietary source of phytoestrogens, weak estrogen mimics which can help to fill estrogen receptor sites which would otherwise be occupied by dangerous forms of estrogen which feed cancers such as breast cancer.

This recipe for carrot, celery, orange and coriander soup is a good way to get these carrot benefits into your body. Celery and coriander are also sources of apigenin, a natural aromatase inhibitor, while oranges are a source of naringenin, a natural aromatase inhibitor as well. In addition, oranges are a traditional source of Vitamin C, an antioxidant. If you’re dealing with an estrogen-driven health condition like breast cancer or endometriosis, this is one dish you should try out. Not only does it taste delicious, it can also be eaten chilled and it can even be frozen. How convenient is that?

For added antioxidant and cancer-fighting benefits, try adding turmeric.

Carrot, Celery, Orange & Coriander Soup
(4-6 servings)

Ingredients
1 kg carrots, washed, peeled and cut in chunks
2 stalks / ribs celery, washed and cut in chunks
3 shallots, peeled
1-2 garlic cloves
20 grams coriander, washed; reserve leaves for garnish
Juice and zest of 1 orange (reserve zest for garnish)
1 tsp white or black pepper
1/2 tsp salt
1 litre water

Method
1. Wash, peel (where needed) and cut all vegetables.
2. Put all vegetables in a large stockpot with the water. Bring to boil then simmer till tender.
3. Add orange juice and stir.
4. Blend soup to your desired consistency. Add more water if needed. Season to taste.
5. Serve warm or chilled, garnished with coriander leavers and orange zest.

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