Tuesday, 29 January 2013
Vegetable Soup GF SCD
My first post of the year and I'm sorry it's a little late. If you're not already aware, I broke my arm just before Christmas and it's taken some time for me to get back to some form of normality and to get out and about again. Chopping vegetables has been impossible until this week but I've thought of quite a few recipe ideas and can't wait to start experimenting! But for now, given the icy conditions that the UK has suffered over the past few weeks, I'm posting a simple but hearty vegetable soup recipe.
Suitable for followers of the Specific Carbohydrate Diet, it is packed full of seasonal vegetables with a handful of red lentils thrown in. This soup has everything going for it and you can choose whether you want to serve it as a smooth soup or a chunky one since it can easily be blended. Personally I think it's much more satisfying served chunky, it's almost a stew in a bowl!
Vegetable Soup GF SCD
½ butternut squash
½ medium cauliflower
½ small green cabbage (I used pointed cabbage)
2 large carrots
1 large onion
2 cloves garlic
1 cup red lentils (¼ litre measurement)
3 large button mushrooms (optional)
2 pints filtered water
1 heaped tsp dried thyme
1 bay leaf
extra virgin olive oil
freshly ground sea salt and black pepper
chopped parsley to garnish
You can make your chunks as big or as small as you like but try to keep them all roughly the same size. Don't make the chunks too large though!
Peel and chop the butternut squash into cubes. Peel and slice the carrots into chunks, shred the cabbage and cut the cauliflower florets into medium sized pieces. Crush the garlic and finely dice the onion. If you're adding mushrooms, cut them into quarters or eighths rather than slicing them.
Start by heating a tablespoon of extra virgin olive oil in a large pan. Add the diced onions and cook on a medium heat for a few minutes until translucent. Stir in the crushed garlic, chopped butternut squash and carrots.
Cook gently for about ten minutes. Rinse the lentils well then add to the pot with the thyme and bay leaf.
Cook gently for a couple of minutes. Pour in the water, bring to the boil and simmer for about ten minutes. Tip in the cabbage, cauliflower and mushrooms and season well with freshly ground sea salt and black pepper.
Cook for a further fifteen to twenty minutes or until all the vegetables are tender.
Give the soup a stir and serve garnished with some chopped parsley.
If you're following the SCD why not make some of my Rosemary and Garlic Bread Rolls to have with the soup.
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This recipe is linked to Hearth and Soul Hop, Fat Tuesday, Allergy Free Wednesdays, Whole Foods Wednesdays, Gluten-Free Wednesdays