Therapeutic Soup

3 comments

I prepare it every time I find daikon, even without Jerusalem artichokes, it just depends on what the season offers.

It’s excellent, delicate, warm, quick to prepare, and therapeutic, considering the properties of the vegetables used.

Ingredients:
1 daikon
2 Jerusalem artichokes
2 carrots
salt, organic vegetable stock cube, cinnamon
extra virgin olive oil

Method:
Simple. Wash and peel daikon and Jerusalem artichokes, chop into small pieces and cook them in a little water; season by adding a little salt and organic vegetable stock cube.
Meanwhile, wash and clean the carrots and slice them.
In a no-stick pan, cook the carrots with a dash of water, they must remain crisp; once done, add a drizzle of extra virgin olive oil, sprinkle with a little cinnamon, raise the heat and let them caramelize slightly.
As soon as daikon and Jerusalem artichokes are soft, blend them finely, dilute with more water to reach the desired thickness.
Place the soup on the heat again, add cinnamon to taste and adjust to taste.
Serve arranging sliced carrots above the soup.

Comments:
It’s worth recalling the main properties, although many of you surely know them
Jerusalem artichoke contains inulin, very useful for people with diabetes, it is very rich in minerals, including: potassium, magnesium, phosphorus, iron, selenium and zinc. It is well known to lower cholesterol and stabilize the concentration of blood sugar and uric acid. He has a very positive effective on the bacterial flora.
Daikon is considered a real food medicine. It’s diuretic, draining for the liver, useful to remove excess water in the tissues. It’s appreciated for his valuable mucolytic action, but above all as a natural fat burner. It also contains 34% of the RDA for vitamin C, plus contains active enzymes that help digest starchy foods like rice and pasta.
They seem very good reasons to introduce this therapeutic soup in our menu.

Chef: Felicia from VeganBlog

  1. EleonoraNW3 23 January 2011 at 11:15

    This is really interesting! Sometimes I see daikon at the market, but I’v never “approached” it. I’v always thought it tastes like radishes or something like that…bitter. Well if it hass all those properties you mentioned I must introduce it in my diet…on a daily basis I’d say! Thanks for sharing this recipe and all the info. That’s great!


  2. ascanio 23 January 2011 at 11:22

    Seems so heart-warming! Also, must have quite a distinctive flavour. I’ll try it as soon as I find daikon. I normally find it dried but it’s more difficult to find it fresh


  3. felicia 23 January 2011 at 16:52

    Fortunately I do not have much trouble finding it, I continue to prepare the cream without tompinambur is very good! Cinnamon also gives unique aroma.
    I hope to write well, sorry.



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