Boost Your Health with Low Methionine Coconut and Lime Curry Soup
Incorporating a nutritious and flavourful diet is essential for maintaining optimal health. By exploring the health benefits of individual ingredients, we can make informed choices about our meals. In this blog post, we’ll delve into the low methionine and cancer-fighting benefits of Coconut and Lime Curry Soup. This delectable dish combines the richness of coconut milk, the tanginess of lime, and the aroma of spices to create a culinary delight that nourishes your body and supports overall well-being.
The Incredible Health Benefits of Garlic
Garlic is not only a staple ingredient in many delicious recipes but also a powerhouse of health benefits. The inclusion of minced garlic in this curry soup enhances its taste while providing various advantages for your well-being. Some key benefits of garlic include:
Immune system support: Garlic is rich in compounds like allicin, which may help boost the immune system, potentially reducing the risk of illnesses.
Cardiovascular health: Studies suggest that garlic may help maintain healthy cholesterol levels and promote heart health.
Antioxidant properties: Garlic contains antioxidants that combat oxidative stress and protect the body’s cells from damage.
Anti-inflammatory effects: The anti-inflammatory properties of garlic may aid in reducing inflammation in the body.
Capsicum: A Cancer-Fighting Ingredient:
The inclusion of red capsicum, also known as red bell pepper, adds vibrant color and a range of health benefits to the Coconut and Lime Curry Soup. Some notable cancer-fighting properties of capsicum include:
Antioxidant activity: Capsicum is rich in vitamin C, a powerful antioxidant that helps neutralize harmful free radicals in the body, potentially reducing the risk of cancer.
Carotenoids: The vibrant red color of capsicum is due to the presence of carotenoids like beta-carotene, which have been associated with a decreased risk of certain cancers.
Anti-inflammatory effects: Chronic inflammation is linked to the development of cancer. Capsicum contains compounds that may help reduce inflammation in the body.
Yellow Curry Powder
A Cancer-Fighting Spice Blend: Yellow curry powder, a blend of various spices, not only adds delightful flavors to the soup but also contributes to its cancer-fighting potential. Some components of yellow curry powder that offer health benefits include:
Turmeric: The main ingredient in curry powder, turmeric contains curcumin, a compound known for its anti-inflammatory and antioxidant properties. Curcumin has been studied for its potential role in cancer prevention.
Ginger: Yellow curry powder often includes ginger, which has demonstrated anti-cancer properties in preclinical studies, including its potential to inhibit tumor growth and reduce inflammation.
Coriander and cumin: These spices may have antioxidant properties that protect against cellular damage and oxidative stress, both of which can contribute to the development of cancer.
Health promoting properties
When it comes to maintaining a healthy lifestyle, choosing meals that nourish our bodies is crucial. The Coconut and Lime Curry Soup offers a delightful blend of flavours while incorporating ingredients that bring numerous health benefits. From garlic’s immune-boosting effects to capsicum’s cancer-fighting properties and the cancer-fighting spices in yellow curry powder, each component of this soup contributes to its overall health-promoting qualities.
Disclaimer – Whilst I have taken all the care possible to calculate the methionine to the closest level, I cannot guarantee that this is correct as there is not a lot of data available to support exact methionine content. Please adhere to the weight of food over cup measurements.
Ingredients
- 1-2 Tbsp Ghee for Cooking
- 3 Cloves of minced garlic.
- 1 Tbsp fresh ginger.
- 2 Tbsp Yellow Curry Powder.
- 3 C Vegetable Stock see link
- 400 mls Full Fat Coconut Milk
- 1 Yellow Onion Diced.
- 1 Red Capsoicum cut into thin strips.
- Juice of ½ Lime
- Sweet Potato Spiralised for the noodles
- 1 Sweet Potato Lards
Instructions
- Preheat the oven to 200 Degrees C
- Place the sweet potato noodles on a baking tray in one layer
- Heat a stainless steel saucepan over medium heat.
- Add the Ghee then saute the diced onion.
- Cook onion until tender.
- Add the garlic, ginger and capsicum and saute for 2 minutes.
- Add the curry powder and vegetable broth.
- Simmer over a medium heat for 15 minutes.
- Wait until the mix has cooled slightly, then add the coconut milk.
- Add the lime juice and stir in.
Notes
- Calories 878 Methionine 168
- Per Serve (4 servings)
- Calories 219 Methionine 42 mg’
- Â
- Calories 172Â Methionine 74 mg
