Five Soups | Bladder-Friendly Recipes | Cookbook Low-Grain, Low-Sugar

Urinary Tract Health

Bladder-Friendly Recipes

Five Soups

Tasty Asparagus Soup

Ingredients

asparagus – 3-3 1/2 cups, chopped, bottom (1/4) of stalks removed

coconut milk, canned – 1/2 cup

water, filtered – 1 cup

chives or green onions (green parts only) – 1/2 cup

garlic clove, medium – 1, peeled and minced

fresh Italian flat-leaf parsley – 1 tablespoon, or dried parsley – 1 teaspoon

Bragg liquied soy – 1 tablespoon, or wheat-free shoyu soy sauce – 1 tablespoon

vegetable stock, homemade – 1/2 cup, or 1 vegetable bouillon cube (no MSG, no hydrogrenated oil, gluten-free) with 1/2 cup filtered water

basil, dried – 1/2 teaspoon

thyme, dried – 1/4 teaspoon

Hungarian paprika – to taste

sea salt, preferably Real Salt or Celtic salt – to taste

(optional) olive oil, extra virgin – 1 tablespoon

(optional) water chestnut (optional) – 1/4 cup, chopped

Preparation

Trim oof the ends of asparagus, rinse well and steam until tender.

Blend all the ingredients together until smooth.

Heat the mixture on medium heat just up to a boil, then simmer on low heat for 20-30 minutes, until the edge is off the garlic, the flavors blend, and soup is hot throughout.

Enjoy with quinoa.

(Serves 4)

Source: Complete Candida Yeast Guidebook (308)

Cold Cucumber Miso Soup

Ingredients

cucumbers – 4, skinned and diced

miso, dark (soybean paste) – 1 tablespoon

garlic – 2 cloves, peeled and minced

olive oil, extra virgin – 1 tablespoon

water, filtered – 1 cup

coconut milk, canned – 2 tablespoons

sea salt, preferably Real Salt or Celtic salt – to taste

black pepper, freshly ground – to taste

Preparation

In a soup pot heat the oil.

Add the cucumber and garlic. Sautée for about 5 minutes, until wilted.

In a food processor blend the cucumber, garlic with miso and water.

Season with salt and pepper to taste.

Pour into serving bowls and chill in a refrigerator for about 2 hours, or until cold.

Before serving stir 1 teaspoon of coconut milk into each bowl.

(Serves 4)

Source: Debora’s Natural Gourmet (55)

Rich Almond Okra Soup

Ingredients

fresh okras, small – 15-20, trimmed and diced

almond butter, pure – 3 tablespoons

vegetable stock, homemade – 6 cups, or vegetable bouillon cubes (no MSG, no hydrogenated oil, gluten-free) with 6 cups of filtered water

tomato purée – 2 tablespoons

onion, white or yellow – 1, chopped

gingerroot, fresh – 2 slices

thyme, dried – 1/4 teaspoon

bay leaf – 1

sea salt, preferably Real Salt of Celtic salt – to taste

chili powder – to taste

Preparation

In a bowl place the almond butter.

Add 1 cup of the vegetable stock or bouillon, tomato purée. Blend together to make a smooth paste.

Into a saucepan spoon the paste, the onion, gingerroot, thyme, bay leaf, salt, chili and the remaining stock (vegetable or bouillon).

Heat the mixture gently until simmering. Then, cook for 1/2-1 hour, stirring from time to time to prevent from sticking.

Add the okra and simmer until tender.

Serve at once.

(Serves 4)

Source: Taste of Africa (14)

Mushroom Coconut Bisque

Ingredients

fresh mushrooms (10-12 medium), sliced – 2 cups

dark miso (soybean paste) – 1 tablespoon

olive oil, extra virign – 2 tablespoons

medium onions (while or yellow), diced – 1 cup

garlic, peeled and minced – 1 clove

lemon juice, fresh – 1 tablespoon

coconut milk, canned – 1/2 cup

Italian flat-leaf parsley, fresh, minced – 1 tablespoon, for garnish

Hungarian paprika – a dash, for garnish

sea salt, preferably Real Salt or Celtic salt – 1/2 teaspoon

water, filtered and boiled – 1 1/2 cup

Preparation

Clean the mushroom caps wiping them carefully with a damp paper. Discard the stems, or reserve to stock, and slice the caps thins. (Do not soak fresh mushrooms with water).

In a soup pot gently heat the oil over medium-high heat. Add the onions and garlic, and cook for 3-4 minutes, or until the onions are transparent.

Add the mushrooms and cook them, stirring occasionally, for about 4 minutes, or until they give up their liquid.

Continue cooking, stirring occasionally, for about 5 more minutes, or until the mushrooms are soft. Then, stir in the salt, lemon juice, and miso.

In a blender or a food processor puree the whole mixture with coconut milk and water.

Return the soup to the pot and heat through. Before serving garnish each bowl with parsley and a dash of paprika.

(Serves 3)

Source: The Natural Health (31)

Hot Spinach Coconut Soup

Ingredients

spinach, well washed – 1 pound

coconut milk, canned – 1/2 cup

water, filtered – 1/2 cup