IC Friendly Soups to warm you up!

December 17, 2014

Nothing sounds better than a bowl of comforting soup on a cold day. Try these recipes using winter vegetables.

Garlic Potato Apple Soup

In a large pot melt 2 Tbsp. butter over medium heat Add 1 large peeled, chopped russet potato; 1 small chopped onion (if not tolerated, skip and add another potato); 1 chopped fennel bulb and 2-3 cloves of fresh, minced garlic. Cook about 5 minutes until browned.
Add 3 cups reduced sodium, organic chicken or vegetable broth (or homemade stock) and 2 peeled Gala or Fuji apples.
Bring to a boil; remove from heat. Let cool about 10 minutes. Transfer in small batches to a blender and blend until smooth.
Return to pot. Stir in 1/2 cup cream or lowfat Carnation evaporated milk and heat through stirring to prevent sticking. Season to taste with salt, pepper, fresh rosemary, sage or thyme. Top with fennel fronds when serving. Makes 4 servings.

Cauliflower and Celery Root Soup

In a large pot heat 1/4 cup olive oil over low heat. Add 2 cups (2 onions) chopped, sweet onions (if not tolerated use 2-3 cloves of fresh, minced garlic). Saute over medium heat a few minutes but not browned. Stir in 2 cups diced celery root and 2 cups diced fennel bulb (plus 1/2 cup each if omitting onions) and saute 5 minutes, stirring occasionally.
Cut up and core a 2 pound medium head of cauliflower into florets. Add cauliflower, 2 cups low sodium, organic chicken or vegetable stock and 2 tsps kosher salt. Bring to a boil, lower heat and simmer uncovered for 20 minutes. Remove from heat. Let cool 10 minutes.
In small batches, puree soup in a blender until smooth. Pour blended soup into a large pot. Stir in 2 Tbsp heavy cream or evaporated milk. Add salt and pepper to taste and heat until hot. Top with fresh chives or parsley and toasted, cubed French bread when serving. Serves 6.


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