The low methionine soup, “Pumpkin and Macadamia Soup,” offers several health benefits due to its nutritious ingredients. Here are some of the cancer-fighting health benefits associated with each component:
- Ghee:
- Rich in healthy fats: Ghee is a clarified butter that contains healthy fats, including conjugated linoleic acid (CLA), which may support heart health and reduce inflammation.
- Promotes digestion: Ghee is known to stimulate the secretion of stomach acids, aiding in digestion and nutrient absorption.
- White onion:
- Antioxidant properties: Onions contain antioxidants, such as quercetin, which can help reduce inflammation and protect against chronic diseases.
- May support immune function: Onions are a source of vitamin C, which is essential for a healthy immune system.
- Ginger:
- Anti-inflammatory effects: Ginger contains gingerol, a compound with potent anti-inflammatory properties that may help reduce inflammation in the body.
- Digestive aid: Ginger has traditionally been used to alleviate digestive issues such as nausea, bloating, and indigestion.
- Raw Macadamia Nuts:
- Healthy fats: Macadamia nuts are rich in monounsaturated fats, which can contribute to heart health and help maintain healthy cholesterol levels.
- Nutrient-dense: They provide essential nutrients like vitamin B1, magnesium, and manganese, which are important for energy production, bone health, and enzyme function.
- Pumpkin:
- Rich in vitamins and minerals: Pumpkin is packed with vitamins A, C, and E, as well as minerals like potassium and magnesium. These nutrients support immune function, eye health, and overall well-being.
- High in fiber: The fiber content in pumpkin promotes healthy digestion, aids in weight management, and supports heart health.
- Apple:
- Dietary fiber: Apples are a good source of dietary fiber, which promotes healthy digestion and helps regulate blood sugar levels.
- Antioxidants: Apples contain antioxidants like quercetin and catechins, which have been linked to reduced risk of chronic diseases such as heart disease and certain cancers.
- Vegetable stock:
- Nutrient-rich: Vegetable stock provides essential vitamins, minerals, and antioxidants, contributing to overall health and well-being.
- Hydration: Consuming vegetable stock can help maintain hydration levels due to its liquid content.
Including a garnish of roasted macadamia nuts adds a delightful crunch and enhances the nutritional benefits of the soup.
Overall, the “Pumpkin and Macadamia Soup” offers a combination of beneficial ingredients, including healthy fats, vitamins, minerals, antioxidants, and fiber. Regular consumption of this soup can contribute to a well-rounded and nutritious diet, supporting various aspects of health, such as heart health, digestion, immune function, and overall well-being.
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
- 2 tbsp Ghee
- 1 small white onion chopped
- 1 tbsp grated ginger
- ½ C Raw Macadamia Nuts - Roughly Chopped 67g
- 2 C Diced Pumpkin 232g
- 1 Apple Peeled and Chopped
- 3 C vegetable stock
- Roasted Macadamia to garnish
Instructions
- Heat the oil
- Add macadamia, onion and ginger
- Saute over medium heat for 2-3 minutes, until golden.
- Add the pumpkin and apple and cook for 1-2 minutes more.
- Pour in the stock.
- Cover and cook for 15-20 minutes until the pumpkin is soft.
- Tip out some of the liquid and put aside.
- Puree the rest using either an immersion blender or a regular blender
- Blend until smooth and creamy.
- Add more cooking liquid to bring the soup to the desired consistency.
