Another soup? Really? I'm starting to think I should rename my blog, The Daily Soup. I hope you'll bear with me as I can't seem to stop making soup. There's just something so comforting about it, especially in the winter. This particular soup is a great phase one recipe for the elimination diet I'm following, but don't be turned away if you're not following that diet. This soup tastes so good, I'm making another batch for dinner tonight. In fact, I can honestly say that this is my favorite soup that I've made so far. The best thing about it is that it's extremely healthy for you and is a great low-fat, low-calorie soup to have as a side with your dinner. This would also be a great idea for anyone trying to lose weight and looking for something comforting they can have at night without adding too many extra calories. And if you're just looking for a delicious soup to feed your family? Be assured that it got the thumbs up from my boyfriend too. After tasting a sip, he said, "Oh my God! Why does that taste so good?!" I love when I make something that gets a reaction like that out of him!
Vegetarian Soup for the Soul
1 sweet dumpling squash, baked*
1/2 sweet onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
piece of fresh ginger about an inch thick, zested or grated
1/2 cup fresh parsley, chopped
1 Tbsp. olive oil
Sea salt to taste
* To bake the squash, I cut it in half, scraped out the seeds, and baked it upside down in an inch of water at 4oo degrees for an hour. It made about one cup of squash. Sweet dumpling squash has a delicate and sweet taste that works wonderfully for this soup, but if you can't find one, I'm sure any type of winter squash, like an acorn or butternut, would work fine too.
- Heat the olive oil in a pot over medium heat. Add the onions and garlic, and saute until just beginning to turn translucent, about 2 minutes
- Add the carrots and celery. Saute another 2-3 minutes.
- Add 4 cups of water. Add the ginger into the soup.
- Bring to a boil. Turn to low and simmer for 3o minutes with the top on.
- After the soup has simmered, put the squash in a blender with 1 cup of the cooking liquid. Blend until even. Add to the soup and stir in.
- Add parsley. Add salt to taste. Simmer another 5 minutes
And before I forget: in elimination diet news, I've cut maple syrup, dates, and agave nectar out of my okay food list. Although these are all items that are allowed in phase one, I realized after a couple of days of having them that they were triggering my urge to overeat and binge on sugar. So before I move on to phase two, the maple syrup is going to the back of the fridge, the agave nectar to the back of the cupboard, and I won't be buying any more dates for now. I'm a bit disappointed that I can't handle these items, but I know myself well enough to be assured I'll do better on the diet without them.
This post is linked to What Can I Eat That's Gluten Free, Meatless Mondays and :