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Eat your Soup
This provides a wide variety of essential minerals and trace elements useful in maintaining optimal health. Make this soup in bulk and freeze individual serving sizes. I have seen people who say that years after recovering from cancer they still eat this soup on a regular basis because they love it.
|1 medium chopped onion||1/2 cup firm tofu|
|2 sticks chopped celery||2 cups spinach leaves, chopped fine|
|4 cloves crushed garlic||1/2 cup chopped parsley|
|1 teaspoon curry powder||1 teaspoon thyme|
|2 medium sliced carrots||1/2 teaspoon rosemary|
|1/2 cup corn||1 tablespoon olive oil|
|1 15 ounce can tomatoes||5 cups water|
|1 packet vegetable bouillon cube||pinch salt|
|1 cup frozen peas||1/4 teaspoon black pepper, fresh ground|
Heat the oil in a large non-stick skillet. Sauté the onions and garlic for 3-5 minutes. Add the celery and carrots and sauté for a further 2 minutes. Add the corn, tomatoes, parsley, thyme, rosemary and sage. Dissolve the packet of vegetable broth in a cup of boiling water. Add to the pan with 4 more cups of water. Bring to a boil, cover and reduce the heat. Simmer for 20 minutes. Add the peas, tofu and spinach. Season to taste and simmer for 5 more minutes.
Notes: Excellent source of Vitamin C, A, B6, Folate and Iron. Good source of Vitamin B1, B2, Niacin, Calcium and Zinc.
|Serves: 6||Prep Time: 0:30|
|Calories 153||Carbohydrate 23g||Cholesterol 0mg|
|Protein 7g||Fat 4g||Dietary Fiber 4g|
|% Calories from fat 24%|