Best Soup Recipes to Cure Psoriasis Symptoms Naturally

Many people know that soup is filling and can relieve hunger. Soup makes a superb health food with its wide array of nutrients, and it’s something that you can make as flavorful or as bland as you want.

But did you know that soup has other uses aside from nourishment?

If you’re looking for a way to relieve the psoriasis symptoms, there are many soups with great ingredients that you might do first in order to start the healing process.

Some of these soups can aid your metabolism in healing itself way before considering taking any medicine for psoriasis. This article covers some of them just for you.

Best Soup Recipes to Cure Psoriasis Symptoms Naturally

Chicken and Vegetable Soup

(serves 8)

Ingredients:

  • 3–4 pounds bone-in chicken pieces or whole chicken, cut
    into pieces
  • 4 large carrots
  • 4 stalks celery
  • 1 onion, halved
  • 2 teaspoons dried thyme (or 2 sprigs fresh)
  • 1 teaspoon dried sage (or 5 leaves fresh)
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 zucchini (or summer squash)
  • ½ cup broccoli florets
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill

How to Prepare:

Remove the skin from the chicken pieces. Place chicken in a large soup pot and cover with water. Add the salt, dried herbs, bay leaf, onion, half the celery, and half the carrots.

Simmer for approximately 1½ hours, occasionally skimming the foam that appears on the surface. Use tongs to transfer the chicken pieces to a plate to cool.

Strain the broth into another pot, discarding the solids. Dice the remaining vegetables, then add to the broth and simmer for 5 minutes.

Meanwhile, pull the chicken pieces from the bones and chop them into small pieces.

Add the chicken back to the pot, along with the fresh herbs.

(Alternatively, if you prefer chicken breast, you can add two skinless chicken breasts after the first hour of simmering the broth, then discard the dark-meat chicken on the bones.).

Preparation Example:


Creamy Cauliflower-Leek Soup

(serves 4)

Ingredients:

  • 1 head cauliflower, cut into large pieces
  • 2–3 leeks, white part only, chopped
  • 2 cloves garlic
  • 1 shallot or ½ onion, chopped
  • Juice of ½ lemon
  • 1 teaspoon salt
  • 2 tablespoons olive oil

How to Prepare:

In a large pot, sauté shallot or onion in olive oil until translucent and slightly browned.

Add cauliflower, leeks, garlic, and salt.

Add enough water to just cover the cauliflower and simmer for 35 minutes.

Add lemon juice and blend until smooth.

Preparation Example:


Carrot-Ginger Soup

(serves 4)

Ingredients:

  • 1 pound carrots, coarsely chopped
  • 2 cloves garlic
  • ½-inch piece of ginger, peeled and grated
  • 1 teaspoon salt

How to Prepare:

Combine all ingredients in a large pot. Cover with water and simmer 15 minutes, then blend until smooth.

Preparation Example:


Creamy Broccoli and Avocado Soup

Yields 6 cups

Ingredients:

  • 1 tbsp olive oil
  • 1 small to medium onion, chopped
  • 1/2 cup chopped leeks
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 1 1/2 cups water
  • 1 pound broccoli florets
  • 1 large avocado, peeled and pitted
  • Salt, as needed

How to Prepare:

In a medium saucepan, sauté the chopped onion, leeks, and garlic in 1 tablespoon of olive oil.
Add the stock and water, and bring to a boil.

Add the broccoli florets, and cook for 3 to 5. Remove from the heat, and let cool for 10 minutes.
Transfer to a blender, and add the avocado.

Puré until smooth and creamy (depending on the size of your blender, you may have to do this in batches).

Serve immediately. This recipe yields about 6 cups of soup.

Preparation Example:


Kale, Pea and Avocado Soup (Dairy-Free)

Yields about 6 cups

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 1/3 tightly-packed cups shredded kale leaves
  • 2 cups frozen sweet peas
  • 1 small zucchini
  • 2 cups all-natural vegetable stock
  • 2 cups water
  • 2 Hass avocados, peeled
  • Juice of 1 lemon
  • Salt, to taste

How to Prepare:

Chop the onion, and rinse the kale leaves, frozen peas, and zucchini. Cut the zucchini into chunks.

In a medium saucepan, sauté the chopped onion in 1 tablespoon of olive oil.

Add the stock and water, and bring to a boil. Add the kale, peas, and zucchini, and cook for 3 to 5 minutes. Remove from the heat, and let cool slightly. Peel and pit the avocados.

Transfer the soup to a blender, and add the avocados and lemon juice. Puré until smooth and creamy.

Depending on the size of your blender, you may have to do this in batches. Garnish as desired, and serve warm.

This recipe yields about 6 cups of soup.

Preparation Example:


Simple Sweet Potato and Ginger Soup

(serves 6-8)

Ingredients:

  • 1 Tbsp olive oil
  • 2 medium yellow onions, chopped
  • 3 large sweet potatoes (pink, orange, or yellow variety), peeled and chopped
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 6 cups low-sodium vegetable broth
  • Salt and pepper, to taste

How to Prepare:

Heat oil in a medium saucepan over medium heat. Add onions and sauté until golden.

Pour in the broth and bring to boil over medium-high heat. Add sweet potatoes and ginger, and reduce heat to medium-low.

Simmer until sweet potatoes are easily pierced with a fork (about 20 to 25 minutes).

Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth. Season with salt and pepper to taste. Serve hot.

Preparation Example:


Wholesome Winter Pea and Watercress Soup (Dairy-Free)

(serves 6)

Ingredients:

  • 1 large onion
  • 1 garlic clove
  • 6 cups vegetable or chicken stock
  • 1 zucchini
  • 30 oz frozen peas
  • 3 oz watercress
  • Salt and pepper, to taste

How to Prepare:

Peel and crush the garlic and set aside. Leaving crushed or minced garlic for at least 5-10 minutes after crushing helps maximize its health-protective effects.

While health-promoting compounds are forming in crushed garlic, wash and trim the zucchini, and cut it into chunks.

Peel and chop the onion, and sweat it, together with the minced garlic, in 2-3 tablespoons of chicken or vegetable stock in a stockpot.

Add the zucchini chunks and pour in the rest of the stock.

Bring to a boil and simmer until the zucchini chunks are just cooked for about 10 minutes. Add the frozen peas and simmer for 3 minutes.

Add the watercress and simmer for another minute. Remove from the heat and let cool for a few minutes.

Process with a hand-held blender until smooth. Season with salt.

Preparation Example:


Broccoli and Barley Soup

(serves 6)

Ingredients:

  • 1/4 cup yellow onion, chopped
  • 1 small carrot, peeled and diced
  • 1 rib organic celery, finely chopped
  • 1 tbsp extra virgin olive oil
  • 4 cups small, organic broccoli florets
  • 1/2 cup pearled barley, cooked
  • 5 cups vegetable broth
  • 1 can (14 1/2 oz) stewed tomatoes
  • 4 cloves garlic, minced
  • 1/4 tsp dried marjoram
  • 1 tsp thyme
  • Salt and pepper, to taste

How to Prepare:

In a stockpot, cook onion in olive oil over medium heat for 4-5 minutes until soft.

Add vegetable broth and bring to a boil. Reduce to a simmer and add celery and carrots along with broccoli florets.

Cover and let simmer until carrots and broccoli florets are tender.

Add cooked barley, canned tomatoes, garlic, marjoram, and thyme. Let simmer another minute or two.

Season with salt and pepper. Serve warm.

Preparation Example:


Apple and Onion Soup

(serves 6)

Ingredients:

  • 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

How to Prepare:

Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until golden.

Pour in the broth and bring to a boil over medium-high heat. Add the apples, and reduce the heat to medium-low. Simmer for 10 minutes.

Preparation Example:


Beet and Carrot Soup

(serves 4)

Ingredients:

  • 3 medium beets, peeled and diced
  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1 pound carrots, diced
  • 1 tbsp fresh ginger, minced
  • 1 garlic clove, minced
  • 6 cups vegetable stock

How to Prepare:

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.

Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.

In a food processor, purée soup in batches. Taste soup and adjust seasonings.

Serve hot or cold, garnished with cilantro leaves.

Preparation Example:


Chicken Soup with Rice and Broccoli

(serves 6)

Ingredients:

  • 4 cups fat-free, low-sodium chicken broth
  • 1 small onion, chopped
  • 1 1/2 cups broccoli florets
  • 2 small ribs organic celery, diced
  • 2 small carrots, sliced
  • 1/2 cup short grain brown rice, washed
  • 2 cups cooked, skinless chicken, diced

How to Prepare:

Soak rice in cold water for 15 minutes to one hour. This will reduce cooking time.

Bring broth to a boil in a large saucepan. Add presoaked rice and vegetables.

Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender.

Add cooked chicken and simmer for 3-4 minutes.

Preparation Example:


Barley Soup with Carrots and Parsley

(serves 2)

Ingredients:

  • 2/3 cup water
  • 1/3 cup pearled barley
  • 2 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1 cup carrots
  • 2 cups vegetable stock
  • 1 2/3 cup plain yogurt containing probiotic bacteria
  • 2/3 cup fresh parsley, minced
  • Salt and pepper, to taste
  • 1/2 tsp black pepper, freshly ground

How to Prepare:

Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat.

Once the water has evaporated, remove it from heat and set it aside

In a stockpot, cook onion in olive oil over medium heat for 4-5 minutes until soft.

Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.

Add cooked barley and let simmer another minute or two. Remove from heat.

Stir in yogurt and seasonings. Serve immediately.

Preparation Example: