Side Dish – recipes
1 medium onion
2 spring onion stalks
1 celery stalk
1 cup corn (non GMO)
2 medium potatoes
1 small sweet potato
4 cups vegetable stock
salt, pepper to taste
1 lime juice
poblano or jalapeno pepper to taste
Chop the onion and sweet onion and saute it quickly on olive oil for 3 minutes. Add vegetable stock and all veggies (diced) and bring to boil. Simmer for 30 min and add salt, pepper to taste. If you like spicy soups, you may add your favorite hot pepper in quantity you desire. Add lime juice to taste.
Serve in a plate or bowl sprinkled with chopped cilantro and a slice of lime.
This is very refreshing for the summer lunches, but you can enjoy it anytime.
Cilantro: has chelation abilities – it helps detoxifying from heavy metals.
Because of its high antioxidant content, oil extracted from the leaves of cilantro has been shown to inhibit unwanted oxidation processes when added to other foods, delaying or preventing spoilage. Cilantro leaves have also been found to have an antibacterial effect against Salmonella.