The 30 Day Soup Challenge

Winter has come and it is dark so early now and my mind body and soul wants soup.

My childhood memories of cold days are football and soup. Lately, I have been inspired by a lot of the research on the role of stock in restoring the gut which is also known as the second brain.

Last week I saw a post on Sarah Wilson's blog about the Tefal Soup & Co soup maker. Sarah writes on autoimmune issues (not histamine intolerance) and is a constant source of inspiration.

Despite my initial hesitation to buy 'yet another electrical appliance' I purchased one today. 

The verdict: I love it. The huge plus is you get chef worthy results without the effort or mess. I came home, plugged it in, threw in ingredients, and left it. 25 minutes later I had a silky soup ready to pour and serve. 

So I am setting myself a challenge. 30 days. 30 soups. Starting today. 

The Value (and Savings) of A Good Butchere

A good butcher has been essential for me.

Key to eating with high copper is eating more meat for the zinc. Key to eating with histamine intolerance is ensuring that it is very fresh (no discolouration) and no chemicals to preserve it.

It took some time to find a butcher who actually butchers on premises and will cut to order. It seems strange to say that but that is the reality of the post supermarket world.

And making friends with your local butcher has other benefits. They will put aside the chicken carcasses for me (which still have so much chicken meat on them) and it makes the most delicious chicken stock.

Three huge carcasses cost me only $2.06 and has made the most amazing golden heart warming stock that not only adds flavour to any dish but nurtures the gut.

Who have you made friends with in your journey to wellness?

Abundance

Abundant Organics

For me part of living with the reality of the 'no' list of foods is finding enjoyment in the 'yes' list.

Having grieved for a respectable time the removal of tomatoes from my diet (not to mention pumpkin, eggplant, and spinach) I am now inspired to find flavour and enjoyment in other vegetables.

Today I received my first delivery from Abundant Organics and it was abundant indeed. This is what greeted me this afternoon.

I now have a new obsession, some heirloom organic 'purple'  carrots (just see peeking out left bottom) not to mention those incredible spring onions! Purple carrots anyone?

[Since writing this post I have tried another organic delivery service Lettuce Delivery with a slightly wider variety but sadly not this freshness]

Pea, Potato, Zucchini & Chicken Soup

During the winter months I find there is no better way to get lots of vegetables into me than to eat soup for lunch. Soup is simple, filling, delicious and can be done with as much effort as I have at that time.

In order to get flavour into the soup (as most seasonings make me very ill) I find the best way is through home made chicken stock. I make condensed chicken stock and freeze it in ice-cube trays. I can then pull it out and make a soup in about within 20 minutes.

Although there are lots of ways to refine the soup given my limited energy and time I have simplified this to maximize the taste whilst minimizing the effort. Here is a recipe from today:

Ingredients (2 Serves):

Shallot Onion 1, Small, Grated
Garlic Clove 1, Crushed
Potatoes, 1 Large, Peeled and Grated
Zucchini, 1 Large, Chopped
Chicken Stock, 0.5 Litre (Diluted with Bottled Spring Water)
Frozen Peas, 1/2 Cups (1/4 cup if Freezing)
Chicken breast,. cooked & chopped roughly

Grate onion, potato, and zucchini. Crush garlic.

Dilute chicken stock in 0.5 litre of water. Add onion, potato, zucchini, and garlic and bring to the boil. Reduce heat and simmer covered for around 15 minutes until vegetables are soft.  Divide the soup in half  and freeze as soon as cool for future use.

Add the peas and the chicken breast, and cook for a few more minutes until heated through. Then enjoy!