Anti-Polyp Soup

Anti-Polyp Soup Recipes for a Healthy Colon


The anti-polyp soup recipes are naturally rich in polyp-fighting nutrients such as magnesium, betacyanin, quercetin, gingerol, and curcumin. 

Apple and Onion Soup


6 servings

This recipe combines apples and onions, two of the best natural sources of the bioflavonoid quercetin.  Quercetin has shown promising potential for preventing and controlling the formation of intestinal polyps.


1 tbsp                      canola oil
2                              medium yellow onions, sliced
1                              small leek, chopped
1/2 tbsp                   fresh rosemary chopped
1/2 tbsp                   fresh thyme
3                              organic apples cut into small dices
6 cups                     fat-free, low-sodium vegetable broth


  1. Heat oil in a medium saucepan over medium heat. Add onions and sauté until golden
  2. Pour in the broth and bring to boil over medium-high heat.  Add apples, and reduce heat to medium-low.  Simmer for 10 minutes
  3. Season with salt and pepper, if desired
  4. Ladle into soup bowls and serve.


Beet and Carrot Soup


Serves 4

Combines beets and carrots to create a beautiful crimson soup that also helps preventing colon polyps.  The fiber in beets and carrots reduces the time the stool staying in the intestines, thereby limiting the colon’s exposure to potential carcinogens.  In addition, several studies have shown that betacyanin, a phytochemical compound responsible for beets’ intense purple color, is highly effective at fighting cancer, particularly colon cancer.


3                                           medium beets, peeled and diced
1 tbsp                                   canola oil
1 cup                                    onion, chopped
1 pound                                carrots, diced
1 tbsp                                   fresh ginger, minced
1                                           garlic clove, minced
1.4 litres (6 U.S. cups)          vegetable stock


  1. Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently
  2. Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes
  3. In a food processor, purée soup in batches. Taste soup and adjust seasonings
  4. Serve hot or cold, garnished with cilantro leaves


Curried Carrot Soup


6 servings

This carrot soup is seasoned with curry and ginger, both containing compounds that have been shown to maintain a healthy colon.  Curry contains a compound that can identify potential cancer cells by their abnormal chemistry and consequently induce self-destruction of these harmful cells – without damaging healthy cells.  Gingerol, the main active compound in ginger, has been shown to reduce both the size and number of tumors in test animals.


1 Tbsp                   canola oil
1 large                   yellow onion, coarsely chopped
1 clove                   garlic, smashed
2 tsp                       curry powder
1 1/2 pounds          organic carrots, unpeeled but scrubbed,
                               sliced into 1/4-inch thick rounds
1/2 inch piece         fresh ginger, peeled and finely chopped
3 cups                    low-sodium vegetable broth


  1. Heat oil in a medium saucepan over medium heat. Add garlic and curry powder, and cook about 30 seconds, stirring constantly
  2. Add carrots, onion, ginger, onion, and broth, and bring to boil over medium high heat. Reduce heat to medium-low, and simmer until carrots are tender (about 20 minutes)
  3. Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth
  4. Serve hot or cold.



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