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Most of the orange vegetables in recipe below contain mega doses of beta carotene. This important antioxidant is a must for improving night vision and possibly preventing macular degeneration and cataracts.
Beta carotene is transformed in the liver to vitamin A, which then travels to our retina, where it is converted into rhodopsin, a pigment necessary for night vision. |
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Ingredients (2 to 4 serving) |
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(trust me, making this soup is a sure way of clearing your fridge)
2 pints of filtered or spring water
1 bay leaf, 3 seeds of allspice
1/4 small butternut squash
2 small red bliss or yukon gold potatoes
1/2 sweet potato
1/2 carrot
1/2 small onion
1 celery stalk
2 slices of eggplant
1 small tomato
2 tbs green peas
1 clove of garlic
salt, pepper, olive oil
sage, thyme, chives or/and dill
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Method |
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- pour water in pot and set on medium flame and bring to simmer
- drop in bay leaf and allspice
- put in half-moon slices of butternut squash, peeled sliced potatoes, medium cubed sweet potato, cover to simmer
- julianne eggplant and put in the pot
- small dice carrot, celery, onion and put in the pot
- medium diced tomato, check the butternut squash if tender with a fork
- put in tomato, frozen peas, chopped garlic, salt, pepper, and stir
- bring to quick simmer, taste, adjust seasoning
- for the spice-aholic in you add a dash of cayenne pepper
- drizzle with olive oil and add herbs
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Smacznego! |
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