Tags
AIP, Autpimmune Protocol, Cheap Eats, Cooking, Family, frugal, Graham Kerr, Paleo, Recipe, Soup, Vegetable Soup, vegetarian
(Image by TSL)
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
What keeps me motivated is not the food itself but all the bonds and memories the food represents. (Michael Chiarello)
I have such fond memories of sitting down to a big bowl of my Mum’s soup on rainy winter afternoons when I was a girl. Mum had this thing about us all sitting down together as a family at meal times (which I now appreciate!). We would have lovely steaming bowls of soup served with toasted Vogel’s bread and butter. Dad’s favourite soup was a beef shin consommé. And mine was Mum’s root vegetable soup. I LOVED it. Turns out I still do.
Mum’s root vegetable soup was based on a Graham Kerr (aka the Galloping Gourmet) number. It’s a super thick and hearty vegetable soup. Chock full of goodness.
Even now, the memory of that soup takes me back to the round table at our old family home in Auckland…
Isn’t it lovely how certain foods can evoke such strong memories?
After I posted about bone broth the other day, a girlfriend asked for some ideas on how to incorporate more of this wonder-food into her family’s diet. One thing led to another. The synapses started firing in ways I don’t begin to understand, and I somehow arrived at my childhood root vegetable soup… A perfect way to use lots of yummy chicken bone broth. And, with the added bonus of including a seriously hefty amount of vegetables. Gotta’ be happy with that combo!
The beautiful thing about this soup is that, thanks to all those lovely root veggies, it is wonderfully sweet. Kids will love it!
And of course, this version is autoimmune protocol-friendly, too.
(Image by TSL)
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. Marge Kennedy
So, here’s my take on Graham Kerr’s soup. I reckon it comes pretty close to his in flavour – and, I’ve added some turmeric because its such a potent anti-inflammatory.
I’m pretty chuffed with how my soup turned out. I’ll definitely be making it again, and I’d love to hear from you if you give it a go, too…
(Image by TSL) Ingredients 1 x Tablespoon fat (I used coconut oil) Method 1. Throw your fat into a large pot. Melt over a medium heat. 2. Add chopped onion and sweat for ten minutes (I use a timer) While the onions are working their magic, peel and chop the kumara and carrots. Peel and crush the garlic. 3. Add the garlic to the pot. Stir for a minute or two. Add the kumara, carrots, herbs and turmeric. Season generously with salt. Sweat the mixture for a further ten minutes. Give it a good stir every now and then. 4. Add the vegetable stock. Bring to the boil. Pop on the lid and lower the heat to a simmer. Cook for thirty minutes. 5. Carefully purée your mixture (in batches) in your blender. Add the coconut milk as you blend. 6. Taste for seasoning and serve with freshly chopped parsley as a garnish. E N J O Y ! The BEST Root Vegetable Soup
2 x large onions, chopped
2 x cloves garlic
750g kumara or sweet potato (2 large ones)
750g carrots (about 5 large ones)
1 x teaspoon dried sage
1 x teaspoon dried oregano
1 x teaspoon dried basil
1 x teaspoon turmeric
2 1/2 cups chicken bone broth/stock (substitute with vegetable stock for a vegetarian option)
1 x cup coconut milk
Parsley, chopped (for garnish)
Shared on the Phoenix Helix AIP Recipe Round Table
This Sydney Life 