Friday, April 28, 2017

Anti-Cancer "Dump" Soup is Soothing and Delicious

This simple light brothy soup is one of my favorites because it is fast and easy to make and is loaded with anti-cancer vegetables. The broth is warm and soothing, the vegetables are not overcooked, and it's full of healthy nutrients. It definitely feels like a big bowl of comfort soup, and it's probably a good immune booster as well. I feel really good when I eat this light healthy soup.

This recipe is truly a dump soup. You can dump any vegetable you have in the soup pot before cooking. Obviously, I dumped cruciferous vegetables for their anti-cancer benefits. 

I used what I had in the fridge. Can you see the dark green kale and snowy white cauliflower amidst the carrots, parsley, garlic,  leeks and celery? In addition, I dumped in a few pieces of fresh garlic and a little turmeric. 

After the soup is cooked, you can add cooked grains like rice or quinoa to each bowl, chopped hard boiled egg, chopped scallions, more ground turmeric, a little sesame oil,  or whatever healthy ingredients you like . The beauty of a dump soup is that just about anything can go into it. 

Since the soup can be made rather quickly, I like to make mine fresh and eat it right away for the greatest antioxidant benefits.  This recipe makes about 4 bowls. 

Extra Tips: 
Author: Judee Algazi @gluten free A-Z Blog
Prep Time: 5-10 minutes
Cook Time: 20 minutes
Serves : 4 bowls ( I usually eat 2 and my husband eats 2) 
Category: Whole food and Naturally Gluten Free Soup


1 cup of kale , cut in large pieces and washed
1 large handful of parsley ( I didn't chop it)
1 leek, white part sliced
1/2 cup of cauliflower, cut up
2 carrots, sliced
2 stalks of celery, sliced
2 cloves of garlic, whole
1/4 teaspoon ground turmeric 
5 cups boiling water ( it will boil down)
3 cups vegetable broth, hot
Himalayan sea salt to taste
Optional: 1 teaspoon of sesame oil


In a deep sautee pan ( or a wide soup pot)  that can hold about 5 quarts, dump the carrots, leek, parsley, celery, cauliflower, garlic, and kale. Add the boiling water and turn heat on high. Add hot vegetable broth and bring to a boil. Turn down heat and simmer for about 15 minutes covered.  When done, add turmeric- taste and then add salt and sesame oil if desired. 

Top each bowl with cooked quinoa, cooked rice, chopped hard boiled eggs, scallions, etc.

**As with all of my recipes, this soup meets real food, gluten free, and vegetarian/vegan standards.

 A Must Watch Youtube about Radical Remission of Cancer by Dr. Kelly Turner

  I am linking this soup post to Souper Sunday - a Sunday linky for soup, salad, and sammies


  Disclaimer: I am not a medical doctor and am not making any medical claims for this soup.  Always check with your medical doctor before making any changes in your diet.

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