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Many people of the middle state’s in the United States grew up on the potato. It tends to get a bad rap from those people on a diet restrictive to nightshades; possibly causing inflammation in the joints and irritability amongst a list of other things. <\/p>\n
If it works well with your constitution however, I think one should eat and enjoy this beneficial vegetable.
\nIt stores well, tastes good and is inexpensive. Potato’s are high in potassium, vitamin C and B6, and contains iron and magnesium. Potato’s have protease inhibitors that may help fight cancer. Potassium is essential in fighting high blood pressure whereas vitamin c and B6 fight fatiue and infections. Iron helps to rebuild muscle tissue and magnesium helps with muscle contraction. These are all wonderful attributes to add to your diet. Modern day stress depletes our immune system and raises our blood pressure simply by existing.<\/p>\n
I sometimes make this potato soup for my massage clients and offer a cup before or after a treatment session. Everybody always loves potato soup and wants the recipe. <\/p>\n
Potato Soup<\/strong><\/p>\n 8-10 Medium Potatoes Mince carrot, celery, garlic, onion- set aside<\/p>\n Scrub potatoes or Peel and cut into cubes- set aside<\/p>\n Saute onion, celery, garlic and cayenne in oil Add potatoes and bring to boil then reduce to a simmer<\/p>\n Add parsley and salt and pepper<\/p>\n Simmer till potatoes are soft<\/p>\n With a food processor, blend portions of the soup at a time combining with the soup till the soup is of desired consistency.<\/p>\n Top with fresh Parsley and serve alone or with a sandwich or salad! <\/p>\n","protected":false},"excerpt":{"rendered":" Many people of the middle state’s in the United States grew up on the potato. It tends to get a bad rap from those people on a diet restrictive to nightshades; possibly causing inflammation in the joints and irritability amongst … Continue reading
\n1 carrot
\n2 celery stalks
\n\u00bd yellow onion
\n4 garlic cloves-minced or crushed
\ntbsp olive oil
\nHandful (2-tbsp) of dried parsley
\ncayenne pepper to taste
\nSalt and Pepper to taste
\n8 cups of H2O and 2 tbsp cx boullion paste
\nor \u00bd H2O and \u00bd Chicken broth <\/p>\n
\nwhen the onions turn translucent add H2O, broth or bouillon <\/p>\n