Non-Dairy "Liquid Diet" Soup Recipes
As many of you may or may not already know, about a week ago I had emergency surgery to remove a tumor near my ear...luckily for me, is was benign, thank goodness! The surgery went well and I am recovering comfortably; however, I am on a liquid diet for about 2 weeks, ughhh. At first I was relieved I was going to be on a liquid diet, considering I cannot workout for 3 weeks. I figured this would be my diet while not being able to go to the gym, haha! I quickly realized my options for liquid food were limited and boring. :-(
I decided though that I would take this opportunity to do some experimenting with some fun soup recipes. I also have the added "complication" of the fact that I am lactose-intolerant, so I had to find dairy-free soups. Here are two such soups I have enjoyed while in recovery...hope you enjoy them too!
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Coconut Carrot Ginger Soup
(adopted from Running on Real Food)
This soup was so delicious and fresh! The spices used in this soup made my house smell AMAZING! I was also so amazed by the beautiful orange color of this soup- ENJOY!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
1 tsp olive oil
1 onion, diced
3 cloves of garlic, minced (I cheated and did two spoonful's of the refrigerated jar of minced garlic)
2 tbsp fresh ginger, minced (I cheated here and used ginger from the spice section)
1 tsp cumin
1 tsp coriander
10 -12 peeled and chopped carrots (Also, make sure you use full size carrots, not baby carrots- thanks Mamme for the tip!)
3 cups vegetable stock
1 cup coconut milk (If needed, add more once the soup is pureed to change the consistency.)
Salt and pepper to taste
Directions:
1. In a large saucepan, heat the olive oil and cook the onion and garlic together. Approximately 2-3 minutes, until the onion turns lightly brown.
2. Add the ginger and carrots and continue stirring.
3. Stir in the rest of spices and continue stirring and cooking a few minutes.
4. Add the coconut milk and vegetable broth and bring to a light boil. Let simmer uncovered for 20-25 minutes, or until the carrots are soft.
5. Remove from the heat and using a blender, puree the soup until it is to the consistency you like.
6. If needed, add salt and pepper to taste.
7. Serve hot and garnish with fresh cilantro or fresh avocado.
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Sweet Potato Soup
(adopted from the Whole30 book)
This is one of my absolute favorite soups and it is delicious when you add spicy sausage, but for the sake of my recovery, I could not add anything that had to be "chewed."
Prep Time:10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
2 tablespoons of cooking fat (I use coconut oil.)
5 large diced and peeled sweet potatoes
3 cups of water
1 tsp ground ginger
1 tsp ground cinnamon (You can also use an apple spice mixture in place of the cinnamon.)
1 cup coconut milk
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Directions:
1. In a large pot, heat the cooking fat over medium heat, swirling to coat the bottom on the pot.
2. When the fat is hot, add the sweet potatoes stirring to coat them with the fat.
3. Add the spices and continue to stir for 30 seconds.
4. Add the water and coconut milk and bring to a boil.
5. Simmer until the sweet potatoes become soft, which about 15 minutes.
6. Remove pot from heat.
7. In batches, puree the mixture to the desired consistency and return to the pot.
8. Serve hot and garnish with salt, pepper and cinnamon, or any other spices.
Like I said before, once the soup is cooked, feel free to add any pre-cooked meat. I highly recommend spicy sausage, but according to the Whole30 book, the following are delicious in the soup as well: grilled chicken, ground beef, bacon, or scallops.
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Hope you enjoy these soups are well- they are both delicious and have made my "liquid diet" a little bit more manageable and fun!
XOXO,
LCM
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