Nitrates and nitrites are nitrogenous compounds which occur in most foods. Our body uses them to produce nitric oxide but, as I discuss frequently in my book, excess nitric oxide can contribute to a whole host of metabolic problems from erectile dysfunction to hair loss and even cancer. Often it is helpful to limit nitric oxide production by the various methods discussed in my book, and the diet can play a big role in those efforts. Avoiding all nitrates all the time isn’t necessary (nor possible) but using a low nitrate diet for short periods to compliment the various therapies can be helpful, but difficult. This soup is an example of a great meal which is very low in nitrates. When making these kinds of foods the quality of the ingredients matter greatly. If you’ve never bought carrots with the tops still on (meaning they are fresh) you are really missing out on an amazing experience. Look for them if you can, as food which is somewhat plain as this recipe really rides on the quality of the ingredients, and if you use non-organic, stale ingredients your soup is going to taste like it. If you are able to use superb ingredients, then this will become one of your most favorite meals. For extra nutrition you could add some chicken or beef.

LOW NITRATE VEGETABLE SOUP

1/2 cup of butter
1 tsp sea salt
2 onions, diced
5-6 large carrots
4-5 large yellow potatoes, peeled, cubed
1 bunch asparagus cut in 1/2 pieces
8 oz brown mushrooms
water

In a large soup pot sauté onion in butter with the salt until it starts turning translucent, but not browned. Add the carrots and cook for another five minutes, then add the potatoes and mushrooms and enough water to generously cover all of the vegetables. Bring to a boil for 15 minutes, then add the asparagus. Boil for another 15 minutes then remove from heat and serve.