Creamy Root Soup Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

Creamy Root Soup Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

MAKES ABOUT 10 CUPS (10 SERVINGS)

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting
antioxidants to help prevent free radical damage. Rutabaga is a type of cruciferous vegetable;
it contains the antioxidants beta-carotene and sulforaphane, which are particularly important for
protecting against breast cancer. This recipe also includes a variety of healthful spices, such as turmeric and curry powder, which contain the cancer-fighting compound curcumin.

31⁄2 to 4 cups water or vegetable broth
1 large onion, diced
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄8 teaspoon crushed red pepper flakes or cayenne
1 medium rutabaga, peeled and diced
1 large russet potato, unpeeled, scrubbed, and diced
1 large sweet potato, unpeeled, scrubbed, and diced
2 large carrots, diced or cut into half-moons
11⁄2 teaspoons salt
4 cups spinach, chopped


1. Heat 1⁄2 cup of the water in a large soup pot. Add the onion and
cook and stir over high heat for about 5 minutes, or until soft and
translucent. Add the ginger, cumin, turmeric, and red pepper flakes
and cook and stir for 2 minutes.

2. Stir in 3 cups of the remaining water and the rutabaga, russet
potato, sweet potato, carrots, and salt. Cover and simmer, stirring
occasionally, for about 30 minutes, or until the vegetables are tender
and the soup has thickened.

3. Stir in the spinach and simmer until it is just tender, about 5 minutes.
If desired, add the remaining 1⁄2 cup of water for a thinner soup.

4. Stored in a covered container in the refrigerator, leftover Creamy
Root Soup will keep for up to 3 days.

PER SERVING: 70 calories; 0.3 g fat; 0.1 g saturated fat; 3.3% calories from fat; 0 mg cholesterol;
2 g protein; 16 g carbohydrate; 3.8 g sugar; 2.9 g fiber; 386 mg sodium; 55 mg calcium; 1.5 mg
iron; 16.6 mg vitamin C; 3767 mcg beta-carotene; 0.6 mg vitamin E