2 Soup Recipes for A Healthy Liver and Strong Bones

These cream soup recipes are ideal for the cold days of winter. They contain foods that are rich in dietary fiber. Dietary fiber helps your digestion, prevents oxidation and helps your body to eliminate toxins. Moreover, dietary fiber is vital for the proper functioning of the liver, bile, and kidneys and it has an effect of alkalinization on the body.

soups for liver and bones

Besides the stimulation of the digestive tract, dietary fiber can also lower the level of cholesterol. But the most efficient way of helping your body is to get rid of the toxins that tend to accumulate inside it. Dietary fiber simply absorbs these toxins and takes them out of your body.

Maintaining a low level of noxious substances in your organs, such as the liver and the kidneys, it’s vital for having strong, healthy bones.

The following soup recipes provide your body with all the mentioned benefits. But you have to pay attention to the vegetables you use. If it is possible, try to use only bio vegetable, that haven’t taken contact with pesticides. These may increase the level of toxins from your body.

Beetroot and Carrot Cream Soup

As you may already know, beetroot and carrots work great together, and their flavors and proprieties harmonize wonderfully when it comes to natural juices or cooked food.

Ingredients: 

  • 3 beetroots (it is better to use small beetroots because they are brighter and sweeter than the large ones)
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil or coconut oil
  • 2 cups of water
  • 1 tablespoon of sunflower and pumpkin seeds

Instructions:

Wash the beetroots well and put them in a pot with water without peeling them. Cover the pot and put it on the stove. After it starts to boil, let it on the stove for about 30 minutes. Turn off the heat and let the vegetables cool down.

In a saucepan, put the onion, garlic, and the carrots – after you have chopped them – into hot olive oil. Reduce the heat to medium-low and fry them until they are tender.

Peel the beetroots as they are still warm and chop them into small pieces. Now put them in a blender, next to the other ingredients that have been fried. Add the water and mix them all. Add salt or pepper to your taste and serve the cream soup in bowls, and sprinkle some sunflower and pumpkin seeds over it.

Cruciferous Vegetables Cream Soup

Ingredients:

  • 500-700 g of broccoli
  • 250 g of kale
  • 1 carrot
  • 2 celery roots
  • 1 onion
  • 2 cloves of garlic
  • 2 cups of water
  • ½ lemon
  • 1 teaspoon of olive oil

Instructions:

Put the oil into the pan in which you will prepare the soup. Chop the onion, garlic, carrot, broccoli, and celery roots into small pieces and fry them on medium-low temperature for about 5-6 minutes.

Then pour the water into the pan and cover it. Let it boil until the vegetables are tender. After this, add the kale chopped into bigger pieces and let the mixture boil for another 3-4 minutes.

Put all the vegetables into a blender and mix until you obtain a paste. Add the lemon juice, salt, and pepper to your taste.

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