 This is the perfect time of year to warm up your house and your body with a delicious soup. A friend and former patient of mine, Meg Wolff, has written several incredible books on surviving cancer and on the connection between food and health. For her, changing the way she ate is what she believes saved her life. She has now been cancer-free for 13 years and is spreading the word about what a difference eating a plant-based diet can make in our bodies.
I’d like to share one of her wonderful recipes so you, too, can receive the benefits of good food and good health. Feel free to let me know how you like it!
Squash & Carrot Ginger Soup
Courtesy of Meg Wolff
1 medium winter squash
6 large carrots
1 medium onion
1-inch piece of ginger
4 cups water to cover veggies
Sea salt, or tamari, to taste
Oil if desired
Sauté onion in oil or water for 1-2 minutes. Cut up squash and carrots and add just enough water to cover vegetables. Bring to a boil. Add a small pinch of sea salt. Cover, lower flame/heat, and simmer 30 minutes until squash is soft.
Mash squash with a potato masher right in pot or use a food processor to puree. Add another pinch sea salt (or tablespoon tamari soy sauce) and simmer 7-10 more minutes.
Serve hot, garnished with fresh parsley and a little juice from grated ginger.
If you’d like to find out more about Meg Wolff or try more of her recipes, see her website: http://www.megwolff.com/recipes.html and her Huffington Post blog: http://www.huffingtonpost.com/meg-wolff |