Thursday, December 4, 2014

White soup

Serves 4                      Prep time 10 mins                  Cook time 30 mins

  • 1/2 a celery root ( about 4 inches in diameter ), peeled
  • 1/2 head of cauliflower
  • 1/2 purple skin yam, peeled
  • 1 tbsp bacon fat ( or fat of your choice )
  • 2 whole cloves of peeled garlic ( don't smash it if you are on low FODMAP)
  • 2 c. bone broth
  • sea salt to taste
Optional: 1 tsp nettle tea leaves
daikon cabbage slaw or sauerkraut as garnish

  1. Melt fat in large deep pan over medium heat
  2. add garlic and turn heat down to low for 5 mins
  3. You are making garlic infused fat for the flavour here
  4. Remove garlic and discard let someone else in the family use it
  5. Add coarsely chopped peeled vegetables, sautée on medium heat for 10 mins, add 1/4 c water to prevent it from scorching
  6. Add broth and cook on low heat until the vegetables are soft
  7. Blend with hand blender, add hot water to get the consistency you like
  8. Stir in nettle tea leave for some extra iron, I garnished mine with daikon cabbage slaw.
My husband was craving for a white bean soup for days, so I whipped up this AIP low FODMAP version of a white soup. I am starting to infuse some higher FODMAP foods like garlic and onions in my cooking fat to add some flavor. I think it is better than the bean version, try it and tell me what do you think?

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.