Onion Soup

Allium cepa

Onions – potassium, vitamin C, B vitamins, heart, cancer, kill germs, diuretic, anti-inflammatory, analgesic, expectorant, anti-rheumatic

Kill germs (sulphur compounds such as allicin and alliin; add onions to meat to fight bacteria in meat; cold, flu, cough; apply to skin to fight fungus, yeast and parasites or soothe the sting from insect bites); oral infection, tooth decay; earache; 

Heart (flavonoids – f.e. quercetin=lowers cholesterol therefore decreasing the risk of heart attack or stroke) (sulfur compounds – lower BP and prevent blood clots=antiplatelet effect), fight

Cancer (primarily stomach cancer, but also lung cancer and breast cancer=quercetin is antioxidant=helps fight free radicals that damage cells and cause cancer + sulfur inhibits tumors).

Recipe

Onions 4-5

Carrots 3 (larger)

Parsnip 1 (larger)

Olive oil

Tea (any mild tea would do; this time I had a Coldsfoot ready – great for cough and antibacterial). I always use tea than just a water for added benefits, or at least a water from cooked potatoes.

Salt to taste

Pepper to taste

Turmeric pinch (not to over power the soup)

Optional-digestion mix: great for digestion

Mix of Anise, Fennel, Cumin, Caraway seeds and All Spice (whole)

Cook in a cup and half or so water. Strain and add the liquid to soup.

1. Cut onions
2. Peel and cut carrots (each to 3-4 pieces)
3. Peel and cut parsnip (3-4 pieces)
4. Add all in the pot with olive oil and saute till onions are a bit softer
5. Pour in a tea 
6. Add salt, pepper, turmeric
7. Add digestion mix (optional)
8. Bring to boil
9. Remove parsnip (optional)
10. Mix if desired (I mix it for kids, else they would not ingest onion pieces)
11. If you are feeling adventurous, sprinkle ground cinnamon on top of the soup.