November 24, 2014 0 Comments
“Not my Gramma’s; Creamy Potato Soup”
written by Jenny Bair, MHE (author of “What the FODMAP?”)
You will first, oven roast Russian Fingerling potatoes on 325 degrees for 35 minutes with olive oil, sea salt and peppers. (You can use Yukon Gold or Red potatoes are just fine.)
Ingredients and Directions: Put all into your favorite medium size stock pot
10 Russian Fingerling or Yukon or Red potatoes – sliced in thin slices straight into 4 1/2 cups of Imagine Organic Chicken Cooking Stock Low Sodium (I can only find at Whole Foods – it has NO onion or garlic)
2 T. butter or ghee
1-2 T. of good olive oil
1/3 of red bell pepper sliced finely
2 small handfuls of shredded carrots then chopped finely
Spices: use Gluten Free & try the lower amount and add more if you want a more “herby” taste (add 1/4 t. at time to get the right taste for you)
-1/2- 3/4 t. rosemary
-1/2 – 3/4 t. basil
-1/2 – 3/4 t. caraway seeds
-1/4 – 1/2 t. oregano
-1/4 – 1/2 t.parsley
-1/4 – 1/2 t. cumin
-1/4 – 1/2 t. dill
Heat over medium stir and don’t let burn or boil to soften the pepper and carrots.
Then after it thoroughly cooked then let cool to put in a blender or you can use an immersion blender. Serve in bowls or mugs hot as is or with a pinch of rosemary and dill or pinch of parmesan cheese.
-a couple splashes of Lactose Free, Organic Half and Half (also found at Whole Foods and Sprouts)
If you are having challenges or are stuck in your current eating/exercising plan than please don’t hesitate to get a nutritionist or a coach to help you get unstuck and move forward with better health in all realms. To contact Jenny for coaching or speaking, you can call the office at 972-930-0260.