Fibroid Blasting Soup Recipe

I regularly make this soup as a filling, low calorie light meal when trying to lose a few pounds but it is also excellent as a component of your diet if you are trying to shrink fibroids as a high proportion of the ingredients are known to have properties to help fight fibroids.

Consider including this soup recipe when planning your weekly menus to include fibroid-fighting foods.

Below is the pan I made recently.  You can see from the first image that it is simply packed full of colorful, healthy ingredients and doesn't it look good bubbling away in the second picture?

When it is blended, you are left with a tasty, really filling soup which will give you an average of 3 servings of vegetables per bowlful.



The Basic Ingredients

When making your soup, use organic produce.  This includes the tinned tomatoes and store cupboard ingredients. The precise quantities are not so important, as you can adjust the consistency by adding filtered water after blending.

1 Large Jar Passata (Sieved Tomatoes) or 4 Large Chopped Tomatoes
3 Tablespoons Tomato Puree
3 Cloves Garlic
Red Chilli Pepper (deseeded)
Red or Green Pepper
4 Large or 6 Medium Carrots
3 Onions
2 Bayleaves
2 Teaspoons Dried Mixed Herbs or a Bunch of Fresh Herbs
Vegetable Stock Cube
Black Pepper to Taste
Pinch of Tumeric
Pinch of Cayenne Pepper
Teaspoon Grated Ginger

The "Optional" List

Choose 3 or 4 vegetables from the list below.  Ensure at least one of them is a dark, green leafy vegetable.  In terms of quantities, I would say a couple of handfuls worth when chopped is a good guide.  You can also add mixed chopped frozen vegetables if you wish.  Also, bear in mind your own local vegetables.  I live in the UK and so use those which are readily accessible to me, but there is no reason why you cannot include similar vegetables which are plentiful in your locality, particularly if they are green, leafy varieties or hard, low sugar vegetables. 

Spinach (Fresh or Frozen)
Kale
Cabbage
Swede
Turnip
Green Beans
Okra
Celery
Broccoli
Cauliflower
Butternut Squash
Parsnips

* Cooked, tender peas/beans such as chickpeas, butterbeans, haricot beans or kidney beans. (add after blending)


When all your ingredients are chopped and prepared, add a liter of filtered water to the pan and bring everything to the boil.  Simmer for about an hour, checking and stirring every 15 minutes, topping up the water if necessary.

Remove the bayleaves and allow to cool a little .  Blend using a stick blender or food processor and taste, adjusting the seasoning if necessary, adding more herbs, cayenne, tumeric or black pepper.  Also, at this stage you can add more water if you require a thinner consistency.

* If adding beans/peas, they should be added at the final stage. 


This soup will keep in the fridge for a couple of days.  I usually freeze mine in individual portions.  It can be frozen for a couple of months.

I hope you enjoy it as much as I do.

Of course, there is no single food which will shrink fibroids and when treating fibroids naturally, it is important to also consider lifestyle changes, cleansing and detox protocols as well as full dietary modifications.  If you would like further information, Fibroids Miracle is the system I recommend.