Red Pepper and Celery soup

preparation time 10 mins

cooking time 20 mins

  • herbs and spices
  • 4-5 cloves garlic sliced
    Assorted bell pepper fruits from Mexico
  • 1 red chilli (optional)
  • fresh parsley or coriander
  • pepper
  • veg (alkaline)
  • 2 medium onions
  • 3 red peppers seeded and chopped (you can use orange peppers and red peppers mixed if you like, I did)
  • 3 – 4 sticks celery coarsely chopped
  • (nearly neutral ingredients)
  • 3 tables olive oil
  • 1 1/4 litres veg stock

Heat the olive oil, add the onion and saute for 3 – 4 mins.  Add the garlic, chilli (optional), red peppers, orange peppers if used and celery.  Saute for another 2 – 3 minutes.  Add the stock and bring to a slow simmer.  Cover and cook gently for about 10 – 15 minutes until the vegetables are soft.  Puree with a hand blender or using a food processor.  Season to taste.  Serve with a garnish of coriander or parsley

Variation

2 courgettes can be used instead of celery

Taken from “Understanding, preventing and overcoming Osteoporosis” by Prof Jane Plant, CBE and Gill Tidey (Virgin Books 2003)

A nice recipe book I managed to get out of the library with lots of useful information about diet for osteoporosis sufferers.The authors have the view that osteoporosis is made worse by a highly acidic diet and that the more alkaline foods in the diet the better.  This is an opinion I have seen expressed before.  I don’t know how true it is, but the book puts forward some useful information and tips.
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About researcherann

Retired was a research student part time and medical secretary. Now learning Spanish and British Sign Language, enjoy running, swimming, aerobics, aquafit, reading and writing, though not all at the same time!
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