Soups

Creamy Cod and Mushroom Soup

Oct 17, 2011

I adapted this from a recipe on Starlene's blog http://gapsdietjourney.com/ , and Ben said, "This is my favorite soup for breakfast in the whole WORLD!"

1 cup scallions (or onions), finely chopped
1 lb. crimini or other mushrooms, sliced
3 cups meat stock or broth, divided
2 pounds boneless cod fish, diced into 1″ chunks
1 teaspoon good salt
1/2-1 cup good, raw butter
Minced fresh chervil, optional

Harira - or, Super Tasty Lamb Stew, Moroccan Style

Aug 28, 2011

This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)

The ingredient list seems long, but the dish comes together easily.

2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper

1 tsp. turmeric powder
1.5 tsp. cinnamon
1/4 tsp. cayenne pepper

Millie's Cuban Chicken Soup, Adapted

Apr 23, 2011

(My adaptation is that I added some measurements. The soup would probably be even more
delicious without any of these!)

1 whole Chicken
Water to cover
1/2-1 tsp. cumin
Salt and pepper
5 bay leaves
1/2 cabbage, cut into two pieces
1-2 heads garlic, peeled, cloves flattened slightly under the side
of a knife blade
1 small onion, peeled and cut in half

Cook these ingredients for about 3 hours in a large pot, or until the
chicken is falling off the bones.

Remove the chicken and the bay leaves, and blend the broth and veggies until smooth.

Amanda's Southwestern-Style Chicken Soup

Mar 27, 2011

Amanda Love is a total inspiration http://thebarefootcook.com/ ! And she inspired this soup, which can be infinite varied with different types of veggies, etc. I find that it works best to simmer the chicken in the highly-seasoned brother the day before, and then refrigerate the chicken separately overnight. The next day, you can picked the meat off the carcass and proceed with the recipe without burning your hands.

"Frickin' Tasty" Creamy Vegetable Soup

Jan 18, 2011

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender; 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

1/2 cup of tasty fat (ghee, lard, duck fat if you're really lucky...)
2 large onions

GAPS Vegetable Soup

Oct 29, 2010

This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups

1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water

1/2 celeriac
2 medium carrots
1 small head broccoli
1 bunch kale, stems removed
1 medium zucchini
1/2 medium cabbage
About 3 tbsp. dried basil, 1.5 tbsp. dried oregano, 1 bay leaf, 1/2 tsp. black pepper, and a pinch of fennel seed

GAPS "Egg Things"

Sep 12, 2010

These are kind of like a frittata with no cheese, and the texture is like scrambled eggs (one of the only foods my son will eat). They have nearly everything necessary for a complete meal, and just need to be accompanied by fermented veggies and avocado (if tolerated).

1 quart soup http://www.lifeisapalindrome.com/recipes/gaps-pureed-soup
1 dozen really good quality eggs
~3/4 cup fat (I vary between lard and ghee)

Blend the soup and eggs together, adding salt if necessary.

GAPS Pureed Soup

Sep 12, 2010

This is an all-purpose soup that can be varied in infinite ways. This recipe makes approximately 8-12 cups. We don't eat it plain, but make it into "egg things" http://www.lifeisapalindrome.com/recipes/gaps-egg-things, which is essentially a solidified liquid diet for a severely picky GAPS patient.

1/4 cup fat (chicken fat, lard, ghee, coconut oil, or a mixture)
2 onions (and 2 stalks celery, if desired)
6 large garlic cloves

2 lbs. ground beef or chicken parts (no bones)
~2-3 quarts chopped veggies: cabbage, zucchini, etc.
Lots of salt and pepper
herbs (we like lots of oregano)

Information about Making Broth

Sep 12, 2010

When I am making broth, I put a bunch of bones in a pot and simmer it overnight. There is lots of detailed broth-making info here: http://www.wholetraditions.com/blog/2009/04/making-broth-for-gaps.html

...and here: http://findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306/pg_2...

Garlicky Egg Soup

Sep 10, 2010

Tastes like dinner at a Chinese Restaurant!

1/4 c. chicken fat, duck fat, or other fat
4 good-sized garlic cloves, pressed or minced

1 quart bone or meat broth http://www.lifeisapalindrome.com/recipes/information-about-making-broth
1 zucchini or yellow squash, grated
Salt and Pepper

a handful chopped cilantro (a bunch of chopped watercress is delicious, too)
6 beaten eggs

Saute garlic for a few seconds in fat, just until it's fragrant.

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