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Bright soup for a detox dinner

This vibrant orange sweet potato soup with vitamin A and fiber is the best choice for a detox dinner. 100 grams of sweet potatoes contains 260% of the daily intake of vitamin A, which improves vision and respiratory health, and protects the skin.

Deficiency of this vitamin leads to dry eyes, night blindness and even complete loss of vision. 37% of the daily intake of vitamin C, which strengthens blood vessels, 16% of vitamin B6, which is necessary for proper metabolism, 15% fiber, which cleanses the body and removes toxins, normalizes the digestive system, 14% potassium, which maintains water and acid-base balance in the body – all this is in an unremarkable, at first glance, root crop! Sweet potatoes also contain anthocyanins, which help relieve inflammation. Polyphenols are the prevention of cancer. Choline promotes sound sleep, improves memory. Sweet potatoes are also extremely beneficial due to the huge amount of antioxidants that protect cells from oxidation. Sweet potatoes support the immune system and reduce the risk of heart disease and cancer. The root vegetable maintains a normal level of pressure, and the fiber in its composition prevents constipation and improves the functioning of the digestive tract.

Sweet potato soup. Recipe

Ingredients (for 2 servings):

  • ½ cup cooked red lentils
  • 1 sweet potato, peeled and diced
  • 3 carrots, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 onion, peeled and chopped into quarters
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

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  • 1 teaspoon of cumin
  • A pinch of chili
  • 1 teaspoon sea salt
  • 2 cups low sodium vegetable stock, warm
  • 1/2 inch piece of ginger, peeled and grated
  • 1 teaspoon coconut oil
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon coconut milk
READ  Daily Ayurvedic Tea

Bright soup for a detox dinner

Preparation:

Preheat oven to 165 ° C.
Line a baking sheet with parchment paper, place sweet potatoes, carrots, parsnips, onions and garlic on top, season with salt, chili, turmeric and cumin, add coconut oil and stir.
Cook for 20 minutes, then transfer to blender. Add warm vegetable stock, grated ginger and cooked red lentils there, beat until smooth and creamy.
Serve warm, garnish with fresh parsley and a teaspoon of coconut milk. Enjoy!

Cook with love! econet.ru

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