PREVENT COMMON DISEASES WITH AN EASY-TO-MAKE CUSTOMIZED VEGETABLE SOUP
With autumn and cold season is nearly approaching, our body is adjusting from the hot climate to cooler temperatures in the morning. This may sound exciting to some people like me who loves the cooler autumn season and its beauty, some people and children experience common colds, cough, and headaches because of this seasonal transition. How can we keep ourselves healthy and be free from diseases that keep us miserable? One of the best ways to do this is to eat homemade foods made of organic vegetables.
BASIC VEGETABLE SOUP
What is customized vegetable soup? It is prepared by boiling basic colorful vegetables such as red, orange, yellow, green, purple, black, and white. Phytochemicals from these vegetables are dissolved in the soup which is a powerful ingredient that maintains a body that is resistant to lifestyle-related diseases and cancer.
The vegetables used are basically cabbage, carrots, onions, pumpkins, eggplants, mushrooms, and soybeans.
100 grams of cabbage
100 grams of carrots
100 grams of onions
Pumpkin 100 grams
Eggplant 100 grams
3-5 mushroom shiitake mushrooms
soymilk 500 ml (optional, for those who love creamy style soup only).
Water to cover the vegetables.
A pot with a lid that closes tightly.
Dashi, miso, soy sauce, salt, and oil are not used. The natural flavor (umami) of the vegetables will come out during the boiling process making its flavor mildly sweet.
Use vegetables without peeling.
Cut each vegetable into smaller pieces than a bite-size to make it easier to get the flavor of the vegetables.
Put all the cut ingredients together in a pan with a tightly closed lid.
Add water until the ingredients are soaked.
Cover and simmer over high heat until boiling.
When it comes to a boil, reduce the heat to low and simmer for about 25 minutes.
If a carrot has leaves, use the leaves as it has more phytochemicals than the vegetable itself because it can get the sunlight directly.
Make it without using any seasonings, just vegetables, and water.
Be sure to take this soup 2-3 times a day before meals. The amount is 200-250 ml at a time, and you can eat not only vegetables but also soup. The active ingredient phytochemical is dissolved in the soup.
CUSTOMIZING THE SOUP
After making and tasting the basic vegetable soup, customized it according to your favorite vegetables.
Adding seasonal vegetables will change the flavor. Vegetables from your own garden, not greenhouse vegetables, are good and contain many healthy ingredients. For example, I use vegetables that are cultivated in the garden or grown naturally, and I pick edible leaves, moringa, and asparagus, and add them to the soup. When preparing the soup, add at least 5 kinds of vegetables so that you get nutritional variety to meet all the body’s nutrient needs. When It’s cooked well, the texture becomes richer. For a richer flavor, you can add a little amount of miso so that it blends well with the natural flavors of the vegetables.
BENEFITS YOU CAN GET FROM EATING VEGETABLE SOUP
Prepare and eat customized soups for yourself using various vegetables than preparing the instant, powdered soups in supermarkets. Instant soups have preservatives that are harmful to the body. When you consume natural vegetable soup, it prevents you from catching viral diseases such as common colds and flu because it boosts your immune system. Cancer and diabetes are lifestyle diseases that can be prevented early with proper exercise, nutrition, and sleep and delays premature aging. It is budget-friendly as well.