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Thick vegetable soup you make yourself

After changing my diet to include lots of non-processed vegetables, I've mostly stopped having to wear glasses.

It's simple and cheap: you chop up five or ten different vegetables and a piece of beef, boil them in a huge pot, and turn it to pulp with a hand blender. Then drink a few cups per day.

It's just homemade soup, but when I used to eat shop-bought "homemade soups" and take a multivitamin, I had sore eyes. When I started making soup myself, my eyes suddenly got better. So it's not the same.

  1. The health benefits
  2. How I know this helped my eyes
  3. Tips for making vegetable soup
  4. Preferred ingredients
  5. Examples
  6. Bone marrow stock

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The health benefits

I've never had a noticeable health change after changing something in my diet, and I've never been a fan of vegetables, so I'm really impressed by this discovery. I guess my eyes were stingy because of some vitamin deficiency. Shop-bought "homemade" vegetable soup and a multivitamin weren't providing this vitamin, and my soup does, so the only conclusions I can draw are:

I doubt this is just about eyes. There's a general lesson about getting vitamins from natural sources.


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How I know this helped my eyes

I work at a computer and I'm studying, so I read a lot. One week I noticed that I hadn't been putting my glasses on and my eyes weren't getting sore. The only change in my routine was that I had been making vegetable soup at home and eating it every day.

I didn't think much about it, but then I started having eye problems again a few months later. And you know what? It was a week when my routine had changed again and for the first time in months I hadn't been eating soup. I did the experiment a third time a month later. I stopped eating soup, and my eyes started to sting.


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Tips for making vegetable soup

The choice and quantities of the ingredients aren't very important. Every time I've made the soup, it's been good. Here are roughly the ingredients I use:

These measurements are for a BIG pot of soup, to be eaten over three to six days.

The way I make it, it's usually too thick to drink. When I want a cup, I half-fill a cup, heat that in the microwave for a minute or less, and top it up with boiling water.

I use a five litre pot, so one batch of soup lasts 4-7 days. Preparation and cooking takes about two hours. I put a pot of water on the cooker and start cleaning and slicing the meat and veg and throwing them into the water as I cut them. Meat goes in first, to make sure it gets cooked well and to soften any tough bits. Spuds and carrots usually go in next. Spinach, peppers, and broccoli can go in last since they cook quickly.

A hand blender is really essential, it's worth buying one. Mine is 400w but 600w is better. The cheap meals you'll make will easily make the investment worthwhile. I usually spend a good five minutes with the hand blender to make it nice and smooth.

That's all. Cheap, tasty food, and I'm convinced it's the healthiest thing I've ever eaten.


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Preferred ingredients

I like to make soup with a bit of texture. Your stomach is used to digesting solid food, so it might not be a good idea to replace solid food with food that's completely liquid. I typically put these ingredients in every soup:

And usually broccoli and garlic too.


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Examples

Before blender:

photo of boiled veg

That's 1kg carrots, 10 small spuds, 300g beef, 7 small onions, 5 tomatoes, 200g spinach, 5 big red peppers, 1 head of broccoli, and 4 leeks.

Here it is after 5 minutes with the blender:

photo of soup after blender


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Bone marrow stock

I buy beef thigh bones that are about 3 inches long, as thick as your wrist, and have marrow going through them. Boil them for a long time - some say 3 hours is ok, others say 9-12 hours is better.

Let it cool until the fat hardens on top. Scoop it off and throw it away. Then you're left with a pot of slightly-brown water that can be used as the base for making your soup.

Throwing away the fat is an important step. Look at how much fat you get from two bones:

photo of hardened fat


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© Copyright 2011 Ciarán O'Riordan. Verbatim copying and distribution of this entire article is permitted in any medium, provided this notice is preserved. Distribution of modified versions of all or part of this article are permitted, provided that such works carry three things: (1) this copyright notice, (2) prominent notices stating the that it has been changed, and (3) information for how to obtain the original (such as a URL).