Getting Rid of Hives: Hives-Curing Soup Recipes to Try Out
Have you ever wondered how to get rid of hives naturally? This article will give you a good idea of how you can cure or at least alleviate hives by preparing and eating soups that contain hives fighting ingredients such as apples, onions, beets, carrots, watercress and mint.
Apple and Onion Soup
6 servings
Like many other hives-curing recipes on this website, this recipe combines apples and onions, two of nature's best sources of quercetin, a bioflavonoid with extraordinary anti-allergy properties. Quercetin exerts its anti-allery effects by blocking the release of allergy causing histamine from the body's mast cells.
Ingredients
1 tbsp canola oil2 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
Directions
- 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 apples, and reduce heat to medium-low. Simmer for 10 minutes.
- Season with salt and pepper, if desired. Ladle into soup bowls and serve.
Beet and Carrot Soup
Serves 4
This recipe combines beets and carrots to create an eye-catching crimson soup that can help you get rid of hives symptoms. Beets have anti-inflammatory properties while carrots are known for their antioxidant prowess. The ginger featured in this recipe is naturally rich in zingibain, a type of proteolytic enzyme. Evidence suggests that proteolytic enzymes have strong anti-inflammatory properties and help alleviate allergic reactions such as hives.
Ingredients
3 medium beets, peeled and diced1 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
Directions
- 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.
Simple Sweet Potato Ginger Soup
6-8 servings
Sweet potatoes are one of the vegetables that are least likely to cause allergic reactions such as hives outbreaks. What's more, sweet potatoes contain many compounds that may even help control hives. Also the onions in this recipe may be help you get rid of hives due to the high amount of quercetin found in onions.
Ingredients
1 Tbsp canola oil2 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
Directions
- 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.
Hives Fighting Watercress Soup (Cold)
4 servings
This anti-hives soup with an irresistible texture draws on the health benefits of watercress, a superfood that has been used to treat a wide range of ailments for centuries. Watercress is cramm-full of vitamin C and beta-carotene which have significant antioxidant activity and which are therefore extremely important for people who suffer from chronic hives. Also mint, the other key ingredient in this soup, has been shown to alleviate certain allergic reactions. Note: This soup contains dairy.
Ingredients
4 large cucumbers, peeled and diced1 cup watercress
2 tablespoons apple cider vinegar
1 tbsp extra-virgin olive oil
3/4 cup fresh mint leaves, plus some for garnish
2 tbsp fresh oregano leaves
3 tbsp fresh chives, chopped
1 1/2 cups plain yogurt
Salt and freshly ground pepper, to taste
Directions
- Working in batches, purée cucumbers in a blender. Add watercress, vinegar, olive oil, mint, oregano, and chives, and process until smooth. Season with salt and pepper.
- Pour soup into a bowl and stir in yogurt. Refrigerate until cold, about 2 hours. Garnish with fresh mint leaves before serving.
