Thursday, November 1, 2012

Gluten-Free Healing Sweet and Sour Chicken Soup (Vegan Suggestions Included)

Welcome to November 2012. 

The time of the year for soup has begun.

As I've been craving Sweet and Sour Soup lately, I decided to make my own sugar-free version. This can easily be made vegan with the substitutions I'll note below, but I love a steaming hot bowl of chicken soup on a cold night. 

I also think the world could use a little extra healing right now, don't you? 

With the aftermath of Hurricane Sandy in the news, I'll admit that I've hesitated to post for a few days. In fact, I wrote a post and subsequently erased it. All my friends and family on the East Coast are okay, but there's something very hollow to me about searching Facebook, twitter, and the news to find out what's happening to the people I love. I keep thinking how we used to have no clue what was going on in other parts of the world, simply because we didn't have the technology. I know it's better now to have access, to be aware of the rest of the world, and thus more able to do our part.

But sometimes I wish I didn't know.

I wish I could wake up, make breakfast, go outside and start my day.

Instead I wake up and check the internet. That is the start of my day.

I feel such sadness for those who have lost friends and family to Hurricane Sandy, who are without power still, whose lives have been turned upside down. And yet I know that it only hits me so hard because I've lived in Brooklyn and miss it still. Things like this happen all over the world every day, and yet I think we inure ourselves to others' grief. With the onslaught of news we receive each moment, it's the only way to live.

But when it happens in a place we've been, a place we know, a place we consider a home, it's harder to flip that switch and turn off our feelings. It's easier to feel the humanity, to share in the collective grief.

It's also easier to get caught up in the news, the constant information. And so I think it's time for me to have breakfast and go outside. Perhaps take a walk in the cool air, see the glorious reds and golds of the trees, and be thankful for today.

It is a blessing, and I am blessed. 

Gluten-Free Healing Sweet and Sour Chicken Soup Print Me

2 teaspoons coconut oil
2 medium zucchini, coarsely chopped
6 garlic cloves, coarsely chopped
4 cups chicken broth (use vegetable to make this vegan)
2 tablespoons apple cider vinegar
5 drops liquid stevia
2-3 cups shredded cooked chicken (use tofu or preferred meal alternative for vegan)
Sea salt to taste

  1. Heat a soup pot on medium-low and add oil. Add zucchini and garlic. Cook for ten minutes, stirring occasionally. 
  2. Add broth, turn heat up and bring to a boil. Once boiling, turn heat back down to a gentle simmer and cook for ten minutes. Take pot off the heat and puree the soup. 
  3. Return the soup to the pot (still off the heat) and add in the apple cider vinegar and stevia. Add chicken and salt to taste. Serve hot. 
Note: If you don't use stevia, try using your favorite sweetener, but in a very small amount. Just to give the soup the slightest hint of sweet. 

Serves 4.


Anonymous said...

I made this tonight and threw in a little bit of crushed red pepper to give it some kick. Absolutely delicious. Thanks for sharing the recipe! :)

Amber said...

This recipe is just lovely. I am a huge soup lover and I adore the simplicity of your recipe. I have some left over chicken that would be wisely used here.

Be Well,


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