Thursday, March 22, 2012

Warm Vegan Pureed Indian Soup with Green Onions and Fava Beans

One of the most widely recognized nutritional deficiencies of recent times is vitamin A.  That is because in the western diet we consume to much meat, dairy and processed foods and not enough vegetables and fruit.
The liver of animals is a good source of vitamin A, but we don't eat much liver and because the liver is used in the animals to cleanse out the impurities, they are likely to be saturated with chemicals, hormones and drugs.
All chlorophyll (green plants) contain some pigments known as carotenes.  Carotenes with the help of chlorophyll help the body to produce vitamins E and K, and help convert carotene into vitamin A.  Some nutritionists believe we should consume between 5 to 10 times the Recommended Daily Allowance.  The reason for this is that most of us eat a diet that overworks the liver from rich, greasy, toxin-laden, highly processed foods.  Once an excessive diet is moderated, then vitamin A can help re-establish proper liver function.
Vitamin A helps the body in numerous ways:
  •   Aids in the metabolism of protein by the body
  •   Enhances production of RNA
  •   Strengthens cell walls to inhibit penetration by viruses
  •   Helps build and repair bones, teeth, hair, nails and skin
  •   Helps form rich blood, maintains good vision and protects against night blindness
  •   Softens skin and increases its resistance to disease
People who consume foods with more than average amounts of beta-carotene have a lower incident of cancer of the lungs, stomach, colon, bladder, uterus, ovaries, and skin.  The National Research Council also supports the use of vitamin A/beta-carotene foods as cancer prevention.  Beta-carotene helps block the process by which normal cells can turn malignant. The effect of vitamin A from food is much more potent than from synthetic supplements.  A diet rich in beta-carotene is not only good for disease control but for increasing wellness and the attributes of vitality and longevity.  
Some of the best sources of beta-carotene are Spirulina, Wheat/Barley grass, Chlorella, Carrot, Sweet Potato, Kale, Parsley, Turnip Greens, Beet Greens and Green Onion.

Seconds?  No problemo with this beta-explosion,
pure vegetable enjoyment!

Warm Vegan Pureed Indian Soup with Green Onions and Fava Beans
by Jeff Harter
Prep Time: 1/2 hour
Cook Time: 1 hour
Keywords: blender soup low-sodium nut-free soy-free sugar-free vegan vegetarian Beta-carotene Mediterranean Indian

This is a beta-carotene slam jam thank you ma'm! Healthy, talking about healthy, well this is it. Creamy yet no cream. Buttery smooth but no butta. I added some chlorophyl vegi lovin so your body absorbs the beta-carotene that much better.
Ingredients (serves 4)
    • 2 tbsp olive oil
    • 1 large red onion chopped
    • 1 large potato peeled and chopped
    • 1 large sweet potato peeled and chopped
    • 4 large carrots peeled and chopped
    • 2 medium size beets peeled and chopped
    • 1 head of garlic left whole
    • 1 cup of water
    • salt
    • roasted vegetables
    • 1 quart water
    • 1 tbsp graham masala
    • 1 bay leaf
    • 1 cinnamon stick
    • salt and freshly ground black pepper
    • 2 tbsp olive oil
    • 1 tbsp cumin seeds
    • 1 tbsp coriander seeds
    • 1/2 cup grape seed oil
    • 2 cups clean parsley leaves
    Fresh Vegis
    • 1/2 cup chopped green onions
    • 1/2 cup fresh fava beans
      • Preheat oven to 350 F. In a large roasting pan add all the ingredients and mix well then place in the oven for 1/2 hour to 3/4 an hour stirring the vegetables every 10 mins. When slightly browned take out of oven and let cool slightly.
      • In a large deep pot add the vegetables, water, bay leaf, cinnamon stick and salt. Bring to a simmer then cover with a lid. Let simmer for 1/2 hour to 45 mins. When the soup is done turn off the heat and let sit. Then heat the oil in a small saute pan then add the cumin seeds, coriander seeds and toast for 1-2 minutes then put in the soup. Then add the graham masala and black pepper. Take out the bay leaf and the cinnamon stick. Pour soup in the blender and blend for 3-4 minutes or until it becomes a nice puree. Pass the puree through a fine strainer and keep warm.
      • Put the oil and parsley in blender and blend for 4-5 minutes. Let sit for 1 hour then strain through fine strainer. Store in the refrigerator for up to one week.
      • Pour soup into bowls then top with green oil, green onion and fava beans.

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