Soup is one of my favorite foods, regardless of the weather. When it’s cold outside, there’s nothing like a big bowl of hot soup. Conversely, when it’s hot outside, I crave a cold puréed vegetable soup. The past weekend’s weather was a bit in-between, cool in the mornings and warmer during the afternoons.
This weekend was the 2nd weekend on my Elimination Diet Journey (you can read more about it here). I’m happy to say that I’m feeling really good right now and I’m in the “groove” of the protocol.
The elimination phase of the diet is scheduled for days 3-14. Today (Monday) is day 13, so I should be ready for reintroduction of the eliminated foods starting on Wednesday. In the meantime, I’m enjoying making recipes that are acceptable for the elimination phase! There’s a helpful recipes section in “The Elimination Diet” book, I’d looked at the recipes before starting the diet, but hadn’t made any of them until this soup.
What I love about this recipe is its simplicity. The zingy flavor relies on ginger – it adds a spice and robust punch to the tastebuds. Another plus – there are only a handful of ingredients, most of which I already had at home. I was able to make the soup while doing some other cooking, as it didn’t require much of my time or attention. The sautéed shiitakes on top are optional but so worth the extra effort!
This is the perfect springtime soup, easy to make-ahead and serve for the upcoming holidays. I predict that I’ll make this recipe over and over again, even when I’m done with my Elimination Diet Journey!
Recipe from The Elimination Diet by Alissa Segersten and Tom Malterre, MS, CN
Ingredients: (use organic whenever possible)
1-2 T extra-virgin olive oil
1 small onion, diced
1 (2-inch) piece fresh ginger, chopped (or more, if desired)
10 shiitake mushrooms, chopped
2 pounds carrots, peeled and chopped
6 cups Chicken Stock or Vegetable-Seaweed Stock (I used filtered water)
2 t Herbamare or sea salt (I used sea salt)
Garnishes (optional but suggested)
sautéed shiitake mushroom slices
chopped fresh cilantro
Heat the oil in a 6-quart pot over medium heat. Add the onions and sauté until soft, about 7 minutes. Then add the remaining ingredients except for the garnishes, cover, and simmer for about 30 minutes.
Use and immersion blender to purée the soup in the pot, or carefully transfer the soup to a blender and purée in batches. Top each bowl of soup with sautéed shiitake mushrooms and chopped cilantro.
Recipe yields about 6 servings
Recipe can be doubled easily for more servings.
Make soup ahead of serving and keep chilled in a sealed container for 3-4 days. Reheat gently.