Sunday, January 16, 2011

Soup for the soul

As we transition into a more GAPS friendly way of eating, I am trying to introduce a lot more soup into our routine. I've started making a big 2:00pm lunch on Sundays and then follow it up with a soup for dinner. We aren't very hungry, so we save lots of it and have it through the week. It's truly amazing what a little homemade chicken broth can do for you. It certainly makes me smile when I watch Ella gulp down bowls of vegetable soup, look up, and proudly ask for more.

Nourishing Vegetable Soup
Isn't it fantastic how you can mix the most random vegetables together with some salt/herbs/broth and it becomes something good enough to serve company?

1/2 stick butter (yeah, I said a half stick)
2 leeks, chopped and cleaned well
4 large carrots, sliced
4 potatoes, diced (I used the tiny fingerling potatoes and just sliced them)
1 cup frozen peas
1 cup frozen green beans
3/4 cup frozen spinach
2 cups shredded cabbage
1 - 28 oz can diced tomatoes
1 cup wild rice (substitute chopped up cauliflower for GAPS)
1 tsp dried thyme
1 bay leaf
salt/pepper to taste
10 cups homemade chicken broth

Saute the leeks in the butter for 5 minutes. Add the carrots and saute a few minutes more. Add everything else. Bring to a boil, simmer for 45 minutes or more.


**Be on the lookout for an awesome giveaway coming soon**

1 comment:

  1. This looks yummmmyyy....definitely going to be making, eating, and freezing for upcoming babymoon days..