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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10 comments:

  1. Delicious vegetable soup, healthy and also filling one.

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    1. Thank you Swathi! Soups full of veggies are always nice and comforting, I think!

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  2. Hi Vicky,

    I didn't know you broke your arm-so sorry to hear that! I hope your recovery is almost over and you are back to chopping veggies like a pro in no time! This soup looks incredibly nourishing and great for Utah weather as well.

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    Replies
    1. Hi Laura, thank you. I've had a little rest and I'm now very, very happy to be back to normal!

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  3. Oh, Vicky, I had no idea about your arm ... I'm so very sorry! Gosh, I would have been sending good healing hugs your way all this time had I known. I sure hope you are recovered now or almost recovered!

    This soup looks like it would both help with healing and be very enjoyable! And those rolls ... every time I see them I swoon. ;-)

    Shirley

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    1. Hi Shirley, thank you, you are so kind. I'm just about recovered now BUT it was disappointing not to be able to pick up my sweet grandson when my family came over for Christmas because I don't know when we'll be seeing them again soon :(

      Hope you're feeling a little better following your burglary a few weeks ago.

      Take care

      Vicky x

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  4. You poor thing! I'm so sorry to hear about your arm. I can't imagine not having the function of my arm...we take these things for granted don't we. Well, I do hope you're healing and I'm thrilled about this soup my friend.

    I am featuring this recipe tonight on AFW. It looks just amazing. I am such a soup girl. Love, love.

    Hugs,
    --Amber

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    1. Thank you for the sympathy Amber, much appreciated - Christmas was a little frustrating :( however, it could have been much worse. If my head hadn't landed in the Rosemary pot (hehe) goodness knows what I may have suffered!

      Thank you so much for the feature!

      Take care

      Vicky x

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  5. are lentils gluten free :)

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    1. They are but sometimes it states on the packet "manufactured in an environment that handles wheat" - I avoid those. Always rinse them well.

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